FOOD & DRINK
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Thanks to Shalini Gupta from Hinchley Wood for sharing this wonderful curry recipe.
I know what you guys are thinking, “Egg curry, you’re crazy!”
Once you have tried the recipe, it will become one of your ‘go to’ dishes. This is super versatile too. Once you have cooked the masala paste you can swap out the egg for paneer or you could marinate chicken in the masala.
Serves 4
Cooking time approx 40 minutes
Put eggs in a pan and cover with cold water.
Bring the water to a boil then simmer for 7-8 minutes
Remove from the heat. Pour away the hot water and run the eggs under cold water
Heat oil in a pan
Saute garlic and ginger paste until golden brown
Add tinned tomatoes and stir.
Add all the spices excluding the fenugreek leaves
Cover and cook until the tomatoes and spices are like a paste and the oil is visible. Do not drain off the oil
Next add in all the cream, keep stirring the whole time to prevent the cream curdling.
Add the eggs
Turn off the heat and add the fenugreek leaves, stir in.
Cover and rest for 15 minutes before serving.
While resting the masala put on your rice to boil.
If you want to add a bit of extra colour to your dish, cook off some spinach and mushrooms and add it to your rice.
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