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–+ servings

Boiled egg curry

5 from 1 vote
Print Recipe
Servings 4 - 6

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Tried this recipe?Let us know how it was!