Poached Eggs Curry Egg Drop 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.
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- Chop the onions, finely mince the ginger and garlic. For spicier curry slit or chop the green chilies otherwise leave them whole or avoid altogether.
- In a heavy bottomed pan, heat 2 tbsp oil. When the oil is hot add the mustard seeds. Once the mustard seeds splutter add 2 C of the chopped onions, ginger, garlic, curry leaves, and the green chilies. Keep the heat at medium. Sprinkle 1/2 tsp salt over the onions. Cook till the vegetables are soft, 4-5 minutes, stirring a few times in between.
- Once the onions become soft add the turmeric powder and mix well. Pour 1 & 1/2 C of the thin coconut milk or water and bring it to a boil. Reduce the heat to low, add the vinegar (optional). Slowly break the eggs into the pan , one by one. Cover and turn the heat to medium and cook for 4 to 5 minutes.
- Open the lid and check on the eggs. If the eggs look runny flip them gently place the lid back on and cook for a few more minutes, or scoop a little of the curry and pour over the eggs to let firm up.
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