Egg curry
Hard-boiled eggs fried until blistered and golden, then simmered in a spiced onion and tomato gravy for an easy, filling curry.
Method
- 1
Lower the eggs into a pan of boiling water and boil.
- 2
Move them to a bowl of cold water until cool enough to handle, then peel them.
- 3
Make 3 or 4 shallow cuts down the sides of each egg so the sauce can get in.
- 4
Heat 1 tbsp oil in a deep frying pan over medium heat with a pinch each of turmeric and chili powder. Fry the eggs, rolling them, until golden and blistered.
- 5
Lift the eggs onto a plate. Add the remaining oil, the cumin seeds and bay leaf and let them sizzle.
- 6
Add the onions and cook, stirring often, until deep golden.
- 7
Stir in the garlic, ginger and green chili and cook until fragrant.
- 8
Add the remaining turmeric and chili powder with the coriander and cumin, then the tomatoes and salt. Cook until thick and the oil separates.
- 9
Pour in the water and simmer to a pourable gravy.
- 10
Add the eggs and spoon the gravy over them, then simmer gently so they take on the flavour.
- 11
Stir in the garam masala, scatter with fresh coriander and serve with rice or chapatis.
Notes
- Start the onions while the eggs boil to save time.
- Frying the boiled eggs gives them a slightly chewy skin that holds the sauce. You can skip it for a softer finish.
Equipment
Saucepan, Bowl of cold water, Large deep frying pan