Egg Curry
Ingredients
- 6 pcEgg (whole)
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 30 gghee
- 100 gyogurt Indian (whisked)
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tbspgaram masala
- 10 gFresh cilantro (chopped)
- 1 pinchGray sea salt
- 20 gFresh ginger (peeled and grated)
Method
Hard-boiled eggs fried until the skin is blistered and golden, simmered in a thick, creamy onion and tomato gravy. The scent of roasted cumin and garam masala fills the kitchen as the sauce thickens.
- 1
Boil the eggs for 9 minutes. Cool them immediately in ice water to stop the cooking process. Once peeled, make small vertical slits in the egg whites without reaching the yolk.
- 2
In a pan, heat some ghee with a pinch of turmeric. Fry the whole eggs until the skin is crispy and develops a deep golden hue. Set aside.
- 3
Sauté sliced onions in the remaining ghee. Once translucent, add pressed garlic and ginger. The onions should start to lightly caramelize to add depth to the sauce.
- 4
Add cumin seeds, turmeric, chili powder, and salt. Pour in the crushed tomatoes. Simmer over medium heat until the oil begins to separate from the masala, indicating concentrated flavors.
- 5
Stir in the Indian yogurt and garam masala. Return the eggs to the sauce. Simmer for 5 minutes until the gravy coats the back of a spoon. Garnish with chopped fresh cilantro.
Frequently asked questions
How do you get this dish right?
- Do not skip frying the eggs: that textured skin is what allows the sauce to cling to them.
- If the gravy is too thick, loosen it with a splash of warm water before adding the yogurt.
How long does this dish keep?
Keep for up to 3 days in the fridge. The flavors develop even more the next day. Reheat gently in a saucepan.
