Indian Style Curried Eggs Recipes

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.

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.

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.

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 CURRIED EGGS

Steps:

• Cut 3-4 slices into each egg and set aside.
• Heat the oil in a skillet and add the remaining ingredients. Stir to combine and cook for 2-3 minutes to release the aromas.
• Add the eggs, and turn them in the spice mixture to coat. Cook until warmed through.
• Serve immediately or let cool and store in the fridge.

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.