A hard boiled egg curry is a popular dish across India and Pakistan, my version comes in a delicious masala style tomato sauce!
Egg Curry… Yes Seriously!
The first time I had heard of an egg curry I probably had the same reaction you are having now!
I first ate it at a friends house and it blew me away, and it is apparently a very common dish in Indian and Pakistani houses.
Sadly it is a rarity on the menus of Indian restaurants, which is odd as it is gloriously tasty and really cheap and simple to make.
My version uses a quick version of the sauce from my chicken tikka masala recipe.
How to Avoid a Bitter Onion Taste.
The greatest danger when cooking this curry is getting a bitter taste from the onion puree. It is a risk you take whenever you form a puree from raw onions.
There are a few steps you can take to reduce this risk.
I like to soak my onions for a couple of minutes before I blend them.
But the three crtical steps to reduce the risk are:
- Ensure that you remove all of the “root” of the onion.
- Do not overblend the puree, you just want to break the onion down.
- Do not reduce the cooking time of the onion, keep it nice and steady for 20 minutes.
You can cook the onion before blending either in a pan or microwave, which eliminates the risk completely. 5 minutes in a pan or 60 seconds in a microwave is enough.
It does very much change the flavour of this recipe though, it is still tasty but not as good as it could be.
In the summer I keep this recipe light and vibrant with white rice and loads of fresh chives. Yes, more onion!
In winter, I am more likely to serve it with nutty brown rice and enrich it with a swirl of cream.
As it is a wet curry then my choice of bread would be a naan bread which is perfect for mopping up the leftover gravy.
If you wanted something a little larger then this is delicious served with bombay potatoes.
It’s almost like Indian egg and chips mmmmmm, memories!
This egg curry features hard boiled eggs in a wonderfully tasty and fragrant tomato based masala sauce.
- 3 Eggs
- 1 Tbsp Cooking Oil
- 100 g (3.5 oz) Onion
- 3 Garlic Cloves
- 25 g (1oz) Ginger
- 1 Tsp Kashmiri Chili Powder
- 1/2 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Ground Fenugreek
- 1 Tsp Ground Turmeric
- 1/8 Tsp Ground Cloves
- 175 ml (6oz) Tomato Passata
- 1 Tbsp Tomato Puree
- 150 g (5oz) Water
- 1/2 Tsp Sugar
- 1/2 Tsp Black Pepper
- Salt to Taste
- Peel and roughly chop the onion making sure you remove all of the root.
- Place the chopped onion in cold water for 2 minutes.
- Peel the garlic cloves.
- Peel and roughly chop the ginger.
- Place the drained onion, garlic and ginger in a blender with just enough water to blend it all to a paste.
- Heat the oil in a frying pan over a medium heat and add the onion, ginger and garlic paste and the cinnamon stick.
- Cook for 20 minutes ensuring that you do not colour this puree.
- Bring a pan of water to the boil.
- Drop in the eggs and boil for seven and a half minutes.
- Remove the eggs then refresh in cold water.
- Return the onion paste and add all of the ground spices and stir for 30 seconds.
- Pour in the tomato passata and add the tomato paste.
- Stir and add in the sugar, pepper and season with salt to taste.
- Simmer for 7 minutes.
- Peel and cut the boiled eggs in half.
- Place the sliced eggs into the sauce cut side down and spoon over a little of the sauce.
- Simmer for a final couple of minutes to reheat the eggs.
Amount Per Serving: Calories: 204Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 279mgSodium: 442mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.