Traditional Egg Curry

A few days ago, I had posted a non-traditional way we make egg curry at home. And then I realized that I'd never actually written about how to make a traditional egg curry. Usually, eggs are hard boiled and then mixed in with a spicy curry. The non-traditional way is great in terms of flavor, as the eggs soak up the curry. But the traditional egg curry is a quick-fix curry and great when you're short on time.



Traditional Egg Curry

5 Shallots
1 tsp Ginger, ground
1 tsp Garlic, ground
1 tsp Red Chilli Powder
1 tsp Coriander, ground
1 Cardamom
1 Clove

1 Tomato, chopped
1 Bay Leaf
2 small Onions, chopped
2 tsp Sugar
1 tsp Turmeric
1 tsp Salt

1 cup Potatoes, cooked, skinned and chopped (optional)
1 cup Peas, cooked (optional)
1/4 cup Coconut Milk

6 Eggs, hard boiled, sliced halfway lengthwise

Grind the shallots, ginger, garlic, chilli powder, coriander powder, cardamom, clove and tomatoes. Keep aside.

Heat a little oil in a pan, add the bay leaf and fry till brown. Add the chopped onions, sugar and stir fry until the onions start to turn brown. Add the ground paste, turmeric and salt. Keep stirring until the mixture becomes a very dark brown. Now add the cooked vegetables. Add one cup of water and let it come to a boil. Cook for a few minutes.

Add the coconut milk and eggs, stir once and remove from heat.

Serve warm with rice and/or rotis.


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