Egg Curry Preparation | Basic Egg Curry Recipe
Basic Egg Curry Recipe prepared with the East Indian Bottle Masala or Meat Masala.
Ingredients
- 6 Eggs (hard boiled)
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- ½ tsp Salt
Ingredients for the Curry Paste
- 1 medium Onion
- 1 medium Tomato
- 4 to 5 Garlic cloves
- 1 inch Ginger
- 2 tbsp Grated coconut
- 2 tbsp Coriander Leaves
- 1 tbsp Bottle Masala or Meat Masala
For the Egg Curry Preparation
- 1 tbsp Red Chilli Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- 3 tbsp Oil
Instructions
- Pierce the eggs with a fork and add chilli powder, turmeric powder, salt, and then fry them for 2 to 3 minutes.
- Into the same pan, add the powdered spices, chilli powder, coriander powder, and turmeric, and stir for a minute or two on low heat.
- Now add the curry paste and fry it for 3 to 4 minutes or until the raw smell goes away. Rinse the blender jar, with 1 cup water and add this to the pan to make the required gravy.
- Let the curry come to a boil and then drop in the 6 eggs. Simmer the egg curry for 2 to 3 minutes and finally add in the garam masala powder.
- Garnish with coriander leaves and switch off the heat.
Notes
- Add salt, turmeric and chilli powder to the eggs and fry till the outer coating is slightly crisp.
- Adjust spices to suit your taste.
- You could use 6 to 8 eggs for this recipe.