This was an extremely simple recipe and very frugal for someone who has free eggs too.
Serves 4. Serve with plain boiled rice.
Hard boil 4 to 6 eggs and set aside.
Finely slice an onion (I used a red one, but it doesn't matter) and fry off gently in some oil. Add finely chopped garlic (about 2 cloves) and ginger (I used fresh because I had it, but 1 tsp of dried would do).
Once softened, add 2 tsp of ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric and 1/2 to 1 tsp chilli depending on taste. I also added about 8 curry leaves because I have some in the deep freeze, but leave these out if you don't have any. Fry the spices for a minute before adding a tin of chopped tomatoes, a tin of hot water, salt and pepper to taste. Simmer the sauce to thicken whilst cooking the rice. About 5 minutes before serving lower in the halved, shelled eggs. Add a sprinkling of chopped coriander if you have any (I have frozen coriander which works just fine).
It was quick, cheap, easy and rather tasty. I'd definitely make egg curry again :)
Happy Pancake Day or Shrove Tuesday everyone :)
My mother was Indian and she always put eggs in the leftover curry. She always made sure there was plenty of stock/liquid. It was put in the fridge over night and therefore stretched the meal to have another day.
ReplyDeleteI hadn't considered adding eggs, but I certainly will now - yummy :)
DeleteCurried eggs and rice - one of my favourite school dinners. The rice was always added into the curry. Loved it!
ReplyDeleteYou must have had better school dinners than I did.....liver and onions :( mind you, would be perfectly happy with liver and onions now!
DeleteWe ate plenty of liver and onions at home. Our primary school dinners were basic but there was more variety than we had at home. Mum never cooked pasta or rice or pastry. At school we had macaroni cheese with crispy cheese on top, curry, sausage pie etc. Funny thing was, no matter what the main dish was, it was always served with two ice cream scoops of mashed potato. And there was always custard, every day, no matter what the pudding was. Even ice cream was served with a flavoured cold custard sauce, served in enormous plastic jugs. There was never any choice, just one meal served each day. I suppose we got everything we needed from that one meal and everyone ate it (you weren't allowed to leave the dining room until plates were cleared). Hungry kids would line up to get second and even third helpings. Mum always cooked mince, liver and stew. Friday was egg and chips. We learned not to be fussy eaters.
DeleteThank you for sharing such a wonderful recipe. I'm excited to try it :)
ReplyDeleteHope you enjoy it :)
DeleteI make egg curry all the time (either Thai or Indian) and one
ReplyDeletething I've found is that the egg yolks tend to fall out during
cooking if they're halved. I always keep them whole and put two
slits in them with a knife.
Yes, my yolks fell out when I served it and I mightbtry your method next time :)
DeleteOooohhh I may have to try this one the sauce sounds lovely to. Thank you for your comment over at mine today bless you, you did make me chuckle :-) Have a lovely week, dee x
ReplyDeleteIt really was very tasty. Loving you photo story :)
DeleteThis sounds very interesting. Thanks.
ReplyDeleteGod bless.
It's a pleasure :)
DeleteI have never eaten egg curry before. I am tempted to give it a try
ReplyDeleteI would certainly make it again.
DeleteThat's a blast from the past for me, I used to make this a lot when my boys were little, they loved it, but I haven't made it for ages .... now I've seen yours I'll have to make it again :-)
ReplyDelete