I grew up eating egg curry but it wasn’t until I grew up and started experimenting more in the kitchen that I actually enjoyed it. It wasn’t that it wasn’t well made before but as I got to learn, my personal tastes varied and tweaking the original recipe a little made quite the difference. Now I look forward to eating a simple meal of rice and egg curry and even go for seconds!
To make this simple dish you will need:
Eggs, boiled and deshelled (you can cut in half if you wish)
Ginger and garlic, crushed
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Wheat or corn flour, one tablespoon (for thickening)
Royco (optional but I put Royco in everything)
Chilli powder (optional)
Tomato paste (use many tomatoes instead)
1. In a pan, heat the oil. Add onions and leave to cook until translucent.
2. Add tomatoes and crushed ginger and garlic and leave to cook. I like to cover the pan at this point allowing the tomatoes to soften and ginger-garlic paste to cook without it drying out and burning.
3. Add the flour, tomato paste and spices i.e garam masala, royco, chilli powder, salt and black pepper and leave to cook.
5. Pour in boiling water slowly while stirring to make a thick sauce. Allow the sauce to simmer. Tomato paste tends to make sauces a tad bitter so if you prefer a sweeter tasting curry, add a little sugar to the sauce.
6. Carefully place the boiled eggs in the curry and leave to simmer. If you have halved the eggs avoid stirring the mixture as this could displace your yolk from the egg white.
7. Sprinkle the dhania and serve with rice or naan. I prefer my dhania more uncooked than cooked so I tend to let it “heat up” with the heat of the food rather than the flame. Otherwise, add the dhania into the curry before you put the eggs.