Indian Curried Eggs Recipes

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

SOUTH INDIAN STYLE EGG CURRY

Steps:

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

EGG CURRY

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.

MADRAS CURRIED EGGS WITH RICE

Steps:

• Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes for large eggs (18 minutes for extra-large eggs and 12 minutes for medium eggs). Rinse eggs in cold water until cool enough to handle; peel and cut in half lengthwise., Meanwhile, melt butter in a large skillet over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add curry powder, tomato paste and garlic; cook 30 seconds. Stir in water and, if desired, tomatoes. Bring to a boil; reduce heat and simmer until sauce slightly thickens, 8-10 minutes. Stir in lemon juice. Gently stir in eggs; cook until heated through. Serve eggs and sauce with rice and desired toppings.

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

INDIAN STYLE CURRIED EGGS

Steps:

• Cook the rice using absorption, steam or boiling methods.
• Meanwhile, head oil in a non-stick frying pan over medium heat. Add onion and ginger. Cook for 3 minutes or until onion is tender.
• Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper. Bring to the boil. Reduce heat to low. Add eggs. Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
• Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.
• Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.
• NOTE: To peel tomoatoes, cut a small cross in the base of each tomato. Place into a heat-proof bowl. Cover with boiling water. Stand for 5-10 minutes or until skin begins to curl where it has been cut. Drain. Peel and discard skin.

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

INDIAN CHICKPEAS WITH POACHED EGGS

Steps:

• Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
• Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
• Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.