ReceptnaptárEgg curry
Egg curry (anda curry) is the cheap, quick source of protein in Indian weekday cooking: boiled eggs in a spiced tomato and onion sauce. It is vegetarian (for egg-eaters), and a filling, substantial dinner made from very little.
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Ingredients
Method
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- Lightly score the boiled eggs with a knife and toss them for 30 seconds in the oil with a pinch of salt and turmeric until the outside is lightly golden; remove.
- In the oil sizzle the cumin seeds for 20 seconds, add the onions and cook for 8–10 minutes until golden.
- Add the garlic and ginger and fry for 1 minute, then the spices (turmeric, coriander, chilli) for 30 seconds.
- Add the tomatoes and salt and cook for 8–10 minutes until they break down and the oil separates; add a little water if needed.
- Pour in 150 ml water, bring to the boil, lay in the eggs and simmer for 5–7 minutes so the sauce soaks in.
- Season with garam masala and coriander and serve with rice or roti.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the eggs lightly first so the outside is a little crisp and they don't fall apart in the sauce.
- Cook the onion slowly, because it forms the base.
- Adjust the thickness of the sauce with water; it shouldn't be too thin.
- Even better the next day; keeps in the fridge for 2 days.
Frequently asked questions
How long should I boil the eggs?
10 minutes in boiling water, then cool in cold water; they come out firm but not rubbery.
Is it vegan?
No; chickpeas or tofu make a similar dish.
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