Monday, May 31, 2010

Egg Curry

I love eggs in general, any which way-scrambled, fried, made into an omelete, boiled and cooked into a gravy. Egg curry falls into the latter group. I first tasted egg curry when my sister brought some home from her friend's house one day, and I absolutely fell in love with this dish. Ever since, I have tried numerous recipes of egg curry. Today, I saw eggs in our fridge and remembered I that I hadn't had egg curry in a while. I also had some leftover coconut milk in my fridge and decided to use it up. Now, this recipe is certainly not a traditional one. It contains both typical South Indian components, including coconut and tamarind, as well as classic North Indian components, namely garam masala. However, the taste is delightful due to the amalgam of spices, and the coconut milk adds an entirely new dimension to this concoction.

Egg Curry (Serves 2):
For the gravy:
1/2 tsp. fennel seeds
1/2 tsp. methi(fenugreek) seeds
2 tbsp. oil
1/2 of a large onion, finely chopped
2 large cloves of garlic
3/4" piece ginger
2 green chilli peppers
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala
1/4-1/2 tsp. cayenne pepper, depending on your heat preference
1/2 tsp. turmeric powder
1 bay leaf
1 tomato, pureed
1 tsp. tamarind paste
salt to taste
1/2 cup coconut milk
1/2 cup water
3 large hard-boiled eggs, halved

Heat the oil in a large skillet. Add fennel and methi seeds and let them just begin to brown, until they give off a strong aroma.


Then, lower the heat to medium and add the onion. Cook until transluscent. Make a paste with the garlic, ginger and green chilli peppers, and add this paste to the mixture. Cook for one minute. Add all the spices along with the bay leaf and cook for another minute. Add the tomato puree and tamarind paste, and cook the mixture until the raw smell of the tomato disappears, about 3 minutes. Add the coconut milk and water and mix well. Add the halved eggs, and cover each half well with the gravy. Cover the pot, and let the gravy come to a boil. Let the mixture simmer for at least 7-8 minutes.

Periodically spoon gravy over each egg-half. Serve warm. I ate the egg curry with rice, but it would also go well with roti, paratha, or any bread.

2 comments:

Priya said...

Hi Ameya..thanks for ur beautiful coments..U have a beautiful space with loads of delicious dishes..am following u now..do visit my space often..

Swathi said...

Ameya,
Egg curry looks really delicious.
Thanks for visiting my blog, you have nice blog, sure i will follow you.

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