Egg Masala Curry
This is one of the curries we make at home when we are tired of eating meats.
It is super easy to make like most of my recipes here and uses a wet masala base for a flavour packed curry/gravy (basis the consistency desired by you.
There is n number of egg curry recipes on the internet today. Some use a mix of caramelised onions and dry spice powders as the base. While others make a nice thick gravy with a blend of spices.
What makes this recipe different is that we do not use whole boiled eggs. We let the eggs poach i.e cook in the simmering curry without stirring.
If you do not wish to poach the eggs, you can also add boiled eggs slightly pierced with a toothpick into the curry and let this simmer in the final step.
Adjust the portion of coconut basis the quantity of the curry required by you. Increase the quantity along with Ginger, garlic and garam masala. of coconut along the recipe below serves 4 portions.
5 - Eggs
2 - Onions
1/2 tsp - Turmeric powder
2 tbsp - Red Chilli powder (adjust as per preference)
1 tbsp - Coriander powder
Salt to taste
6 tbsp - Cooking oil
Masala: To be ground into a fine paste by using little water
1 inch - Ginger
5- 6 Garlic pods
1 tsp - Garam masala powder
3-4 strands of Coriander leaves
5-inch block - Coconut
Heat oil in a deep vessel or shallow pan, fry onions until golden brown.
Add dry spice powders and cook for 3-4 mins
Next, add the ground masala and cook until the oil separates with constant stirring.
Add 1 cup water, sufficient enough to make a thick gravy and for the eggs to cook. Simmer this mixture with salt to taste for 10mins.
Once the masala-curry mixture comes to a boil - break the eggs directly on the curry. Do not stir, let the eggs poach in simmering curry with a closed lid on for 12 -15mins on low flame.
Once you see the eggs are cooked gently stir from the bottom only once, so as not to break them too much.
Garnish with coriander leaves and serve hot with rice or Rotis or any Indian bread of your choice.