Description

Learn how to make a quick and easy egg curry with this simple recipe! From boiling or poaching eggs to frying them for a crispy texture, and making a fragrant curry sauce, we’ll guide you through every step. Impress your guests or satisfy your cravings with this delicious dish!

Ingredients

Scale

6 eggs

2 tablespoons oil

1 onion, diced

1 tablespoon ginger, chopped

1 tablespoon garlic, sliced

2 tomatoes, chopped

2 bay leaves

1 cinnamon stick

2 cardamom pods

2 cloves

1 tablespoon kashmiri chili powder

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 green chilies, slit

1 tablespoon lemon juice

1 cup thick coconut milk

Salt, to taste

1 teaspoon garam masala

1 teaspoon sugar (optional)

Instructions

Boil or poach the eggs, and then cut shallow slits in the egg whites. If desired, fry the eggs in a pan until crispy on the outside.

In a separate pan, saute diced onions in oil until they turn golden brown.

Add chopped ginger and sliced garlic and saute for a minute more.

Add chopped tomatoes and cook until they’re soft. Let it cool down a little, then puree it in a blender.

In a separate pan, saute bay leaves, cinnamon, cardamom, and cloves until they turn aromatic.

Add kashmiri chili powder, turmeric powder, coriander powder, and cumin powder, and saute for a bit longer, making sure the spices don’t burn.

Add the tomato-onion puree and cook until the oil separates.

Add water, green chilies, and lemon juice and bring it to a boil.

Add thick coconut milk, salt, garam masala, and sugar (optional) and mix well.

Add the boiled or poached eggs to the curry sauce and simmer for a few minutes.

Serve hot with rice or bread.