Boiled egg curry
Aah boiled egg curry makes me reminisce about being at home. I love eggs and to pop them into a curry is pure genius in my world. 🙂 This curry amongst others was a staple in our house and one i looked forward to a lot.
There’s so much going on at the moment! One of those things was my appearance in a magazine i have been reading for years. EEEEK. Alhamdulillah. As a result of which, i was contacted by another magazine. Double EEEK.
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Yesterday, we went to Stonehurst farm which by the way i would highly recommend. I might do a separate post to run through the day. Let me know if you want to see posts like these? Our Cornwall post was well received and i would love to include posts in the blog that show our family days out.
Website wise, we are going through a huge overhaul. When i took my first tentative steps into blog land, i wasn’t quite sure if i was doing it right and the photography was horrific. Now 5 – 6 months down the line, i look back and cringe at some of the posts, so like most of my fellow bloggers, i will be going through and revising old posts soon. I have learnt so much over the last few months that i have yet to apply and i’m pretty excited to get those things done. We are also changing the look of the website, to make it easier to navigate.
Anyway, this egg curry is perfect with some roti/chappati or even rice but i much prefer mine with roti. I love scooping it up in bits of chappati and devouring a plate full of it.
- 2 tbsp oil
- 3 bay leaves
- 2 peppercorns
- 2 cloves garlic crushed
- 2 medium onions, peeled and finely chopped
- 3 tbsp chopped fenugreek leaves (optional)
- 3 green chillies sliced finely or crushed
- 1 tsp salt
- 2 tomatoes chopped finely or half a tin (200g) blended plum tomato tin
- 1/2 tsp turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp paprika or 1 tsp red chilli powder
- 230 ml (or 1 cup) water
- 6 hardboiled eggs (shelled)
- 2 tbsp oil
- Small bunch of chopped coriander
- Put a large pan over high heat and add the oil, bay leaves and peppercorns and stir for a minute.
- Now add the garlic, fenugreek leaves, onions, chillies and salt. Cook for ten minutes until the onions are golden brown.
- Now add the tomatoes and allow to cook for a further 6 - 7 minutes or until the tomatoes have broken down.
- Next add the turmeric, cumin, coriander powder, paprika and water. Allow to cook for a further 15-20 minutes until everything has reduced down to a paste like consistency.
- In a separate pan, add the 2 tbsp oil, then fry the hardboiled eggs for about 1 - 2 minutes, turning until they are slightly browned.
- Add the eggs to the curry and top with coriander.
You may need to adjust the amount of chillies according to your taste. I like a spicy egg curry!
The frying of the boiled eggs isn't an essential step. It is something i do sometimes to help the paste 'cling' to the eggs.
*Nutrition info based on 6 servings