Egg Curry 🌶
I did a fridge raid and found eggs that needed to be cooked very quickly…theres no food waste in my home! So here is a quick egg curry recipe that you’ll keep going back to when you just have too many eggs …. or not 😉.
🥚 Recipe below! Save for later!
Ingredients
1/3 cup Oil
6-8 Eggs, hard boiled, halved or whole
400g Chopped tomatoes (tinned)
1 Medium Onion, finely diced
5 Garlic cloves, minced or finely grated
1/2 inch piece Ginger, finely grated
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Red chilli powder (or to taste)
1 tsp Garam masala
1/2 tsp Turmeric powder
Salt, to taste
Green chillies, whole or chopped, seeds discarded (optional)
Fresh coriander, finely chopped
Method-
Step 1 – In a pot, on medium heat, add the oil, once hot, add the onions. Fry till golden brown. Now add the ginger and garlic, fry till fragrant. Add the cumin seeds and fry for a few seconds. Add the rest of the dry seasonings, fry for a few seconds. Next add the chopped tomatoes and fry until the oil starts to separate from them.
Step 2 – Now add a cup of water and stir. Gently place the eggs in the pot and pour the gravy over them. Add in a chilli, bring to a boil and then cover and simmer for 10 minutes.
Step 3 – Garnish with lots of fresh coriander and serve with basmati rice or parathas! Enjoy ☺️
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