Author Notes
Faced with a glut of hard-boiled colored Easter eggs? Make this minimalist Indian egg curry, flavored with cumin and turmeric. The reduced tomato base gives it a smooth, unctuous roundness that will have you crying for more. Although there are as many egg curry recipes as there are regions in India, Bengali egg curries have a unique feature. The eggs are first stir-fried in some hot oil, to give it a blistered skin-like layer. This layer soaks up the spices in the curry like blotting paper and gives a more flavorful egg in a curry. —The Minimalist Indian
Ingredients
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6
hard-boiled eggs, peeled
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1 and 1/2 cups
chopped tomato (ripe and juicy if possible)
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1/4 teaspoon
whole cumin seeds
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1/2 teaspoon
cumin powder
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1/2 and 1/4 teaspoons
turmeric
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1/8 teaspoon
cayenne pepper/hot paprika (optional)
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1 and 1/2 tablespoons
oil
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1 teaspoon
salt or to taste
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1/4 teaspoon
sugar
Directions
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Rub the quarter tsp of turmeric and the sugar all over the eggs. This step gives a lovely color and helps in the next step.
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Heat oil till very hot. Add the eggs carefully and fry them until they develop blistered spots all over. Splatter alert! Use a splatter-screen. Drain and set aside.
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Add the cumin seeds in the oil and fry till brown.
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Add the tomatoes. If your tomatoes were juicy, then you probably have enough liquid in the pan for the next step.
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Mix in the spice powders and salt. If your tomatoes were not juicy, then first make a slurry with a quarter cup of water before adding the spice powders.
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Stir-fry until the liquid is reduced and the oil starts to float to the top. This step is very important for the development of flavor in Indian curries.
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Gently add your eggs and fold in. Remove from heat. Serve with any kind of bread (flat or otherwise).
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