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.
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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.
Boiled egg curry
- 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 to matoes 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