Madras Curried Eggs With Rice Recipes

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MADRAS CURRIED EGGS WITH RICE



Madras Curried Eggs with Rice image

Whoever said that gourmet foods take ages to prepare did not know about this traditional Indian curried eggs dish, which my mother-in-law shared with me. Its meatless simplicity and all the accompaniments make it unique, delicious and unforgettable. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Breakfast     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

8 large eggs
1/4 cup butter
1 small onion, chopped
2 teaspoons curry powder
2 teaspoons tomato paste
1 garlic clove, minced
1 cup water
1 can (14-1/2 ounces) petite diced tomatoes, optional
1 teaspoon lemon juice
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Chopped salted peanuts, raisins, granted orange zest, chutney and shredded coconut

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.

Nutrition Facts : Calories 464 calories, Fat 24g fat (10g saturated fat), Cholesterol 403mg cholesterol, Sodium 236mg sodium, Carbohydrate 43g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

MADRAS EGG CURRY



Madras Egg Curry image

Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.

Provided by Chocolatl

Categories     Indian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 small onion, chopped
1 garlic clove, minced
1 1/2 tablespoons curry powder
2 teaspoons tomato paste
1 cup water
1 teaspoon salt (or to taste)
1 teaspoon lemon juice (or to taste)
6 hard-boiled eggs, halved lengthwise

Steps:

  • Melt butter in a skillet.
  • Saute onion and garlic 2-3 minutes.
  • Stir in curry powder, tomato paste and water.
  • Simmer 10 minutes.
  • Stir in salt and lemon juice.
  • Add eggs and cook just until heated through.

Nutrition Facts : Calories 236.2, Fat 19.8, SaturatedFat 9.8, Cholesterol 310.2, Sodium 800.8, Carbohydrate 4.7, Fiber 1.2, Sugar 2, Protein 10.2

CURRIED EGGS WITH RICE



Curried Eggs with Rice image

This is an easy weeknight meal that can be as spicy as you like, depending on your curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 12

1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 onion, halved and thinly sliced
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger (from a 2-inch piece)
Coarse salt and ground pepper
1 tablespoon curry powder
3 cups (a 24-ounce jar) best-quality marinara sauce
8 hard-cooked eggs, peeled and quartered
1/2 cup plain low-fat yogurt, for garnish
2 scallions, thinly sliced, for garnish
1 lime, cut into wedges, for garnish

Steps:

  • Cook rice according to package instructions; cover, and set aside.
  • While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
  • Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
  • Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

MADRAS CURRY



Madras Curry image

A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.

Provided by Brian Holley

Categories     Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

Steps:

  • Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
  • Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
  • Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
  • Add the meat and cook for 5 minutes.
  • Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
  • Serve with pomegranate rice.
  • Boil the rice, seed a pomegranate and stir the seeds into the rice.

Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7

CURRY CHEDDAR SCRAMBLED EGGS



Curry Cheddar Scrambled Eggs image

An American classic with a nifty twist!

Provided by Dave Baker

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

¼ teaspoon curry powder
Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons shredded Cheddar cheese
½ teaspoon margarine or butter

Steps:

  • Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
  • Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 1.3 g, Cholesterol 389.5 mg, Fat 17.4 g, Fiber 0.2 g, Protein 16.8 g, SaturatedFat 6.9 g, Sodium 556.4 mg, Sugar 0.9 g

MADRAS CRAB CURRY



Madras Crab Curry image

The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.

Provided by FSK

Categories     World Cuisine Recipes     Asian     Indian

Time 3h

Yield 6

Number Of Ingredients 22

2 tablespoons vegetable oil
1 cinnamon stick
3 whole cloves
1 whole star anise pod, crushed
3 whole black peppercorns
3 dried chile peppers
¾ teaspoon urad dal
¼ teaspoon fennel seeds
2 large red onions, minced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 tablespoon garam masala
2 teaspoons ground red chile pepper
½ teaspoon ground turmeric
salt to taste
2 cups water, divided
3 ripe plum tomatoes, pureed
2 tablespoons tomato paste
¾ cup grated fresh coconut
¼ cup coconut milk
1 pod tamarind, soaked in warm water, juice extracted
6 crabs, cleaned

Steps:

  • Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
  • Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
  • Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
  • Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g

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