Golden Egg Curry

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

This simple and comforting egg curry recipe, adapted from taste, made with curry leaves, ginger, mustard seeds, turmeric and coconut milk would make an excellent breakfast with Indian flatbreads or rice or can be enjoyed at any time of the day. If you want to make this spicy, add 1/2-1 teaspoon of chilli powder.

 

6-8 Eggs, at room temperature 2 tbsp Ghee (or oil of your choice) 1 Onion, halved, thinly sliced 15 g Fresh ginger root, peeled and chopped 2 Tomatoes, finely chopped 12 Fresh curry leaves 2 tsp Mustard seeds 1 tsp Ground turmeric 1 can / 400 ml Coconut cream Cilantro, chopped (optional) Chilli pepper, cut into rings (optional)

1. Bring a large saucepan of water to the boil over high heat. Gently add the eggs and cook for 6 minutes or to your liking. Drain and transfer to a bowl of cold water. Set aside for 2 minutes or when cool enough to handle, peel the eggs.
2. Melt the ghee in a saucepan over medium heat. Cook onion and ginger, stirring often, for 7 minutes or until aromatic and golden. Add the chopped tomato, curry leaves, mustard seeds and turmeric poweder. Cook, stirring, for 2 minutes or until the mustard seeds pop.
3. Stir in the coconut cream and simmer, stirring often, for 10 minutes or until the mixture thickens slightly. Add the eggs and cook for 1 minute or until warmed through.
4. Garnish with chopped cilantro and chilli rings if using, and serve the egg curry with plain basmati rice or Indian flatbreads.

© 2023 | http://angiesrecipes.blogspot.com