Egg Curry Food
EGG CURRY
Food has always been politicized in India, a person's diet often revealing the specifics of her cultural identity. And under the government of Prime Minister Narendra Modi, and the surge of pro-vegetarian Hindu nationalism, even the simple practice of serving eggs at school lunch has become fraught. But eggs have long been an important source of nutrition across the country, and form the base of many classic regional dishes. In Andhra Pradesh, this spicy, tomato-rich egg curry would have firmer, more crumbly yolks (boiled for about 11 or 12 minutes), but I like to cook them a little softer (8 minutes, max).
Provided by Tejal Rao
Categories soups and stews, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
- Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
- Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
EGG CURRY
This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.
Provided by Louella
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 2
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
- Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.
Nutrition Facts : Calories 337.6 calories, Carbohydrate 11.7 g, Cholesterol 424 mg, Fat 25.2 g, Fiber 3.4 g, Protein 14.4 g, SaturatedFat 5.5 g, Sodium 463.5 mg, Sugar 5 g
EGG CURRY
This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: " Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen!"
Provided by Charishma_Ramchanda
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
- Heat oil in a skillet.
- Add the chopped onion and saute.
- Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
- Add 1 big cup of water.
- Cook on low flame for 5 minutes.
- Break eggs into it.
- Cover.
- Allow to cook on low flame for 5 minutes.
- Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
- Garnish with corriander leaves and serve hot with hot rotis.
Nutrition Facts : Calories 112.1, Fat 6.8, SaturatedFat 1.9, Cholesterol 186, Sodium 102.7, Carbohydrate 5.5, Fiber 1.5, Sugar 2, Protein 7.6
INDIAN EGG CURRY
Made with the easiest ingredients and tastes yummy. Garnish with cilantro leaves and serve hot with any kind of bread.
Provided by Evelyn Addison
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add cumin seeds and mustard seeds; cook and stir until browned, about 1 minute. Add onion; cook and stir until golden, about 6 minutes. Stir in coriander, ginger-garlic paste, and chile powder; cook until fragrant, about 1 minute.
- Stir tomatoes into the skillet. Cover and cook until softened, 5 to 10 minutes. Pour in water; bring to a boil. Add eggs; cook until flavors combine, about 2 minutes. Season curry with salt and remove from heat.
Nutrition Facts : Calories 197 calories, Carbohydrate 12.9 g, Cholesterol 318 mg, Fat 11 g, Fiber 3.4 g, Protein 11.7 g, SaturatedFat 2.9 g, Sodium 187 mg, Sugar 7.2 g
CREAMY EGG CURRY
It may seem like an unusual combination but this is delicious. Why not try it and see.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, then fry the onions over a low heat for 10 mins until golden. Add the curry paste and sizzle for 2 mins, stirring. Add the tomatoes and 200ml water, season to taste, then bring to the boil. Simmer for 10 mins until you have a rich sauce.
- Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve. 3 Stir the peas and yogurt into the curry and simmer for another 2-3 mins. Put the eggs into the pan, spoon the curry sauce over and leave for another 2 mins to heat through. Serve with rice and mango chutney.
Nutrition Facts : Calories 336 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 1.02 milligram of sodium
EGG CURRY
A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn't feel like he's being punished for her dietary habits!
Provided by FlemishMinx
Categories Curries
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
- In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
- Add the spice mix to the onion mix, coating all the vegetables.
- Stir in the tomato paste, tomatoes and water.
- Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
- Gently stir in the eggs and the garam masala.
- Allow the eggs to heat through, and serve immediately.
Nutrition Facts : Calories 320.8, Fat 19.7, SaturatedFat 5.1, Cholesterol 497.3, Sodium 605, Carbohydrate 17.1, Fiber 3.7, Sugar 8.7, Protein 19.7
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