I first discovered egg curry’s when I removed meat from my diet. At the time I substituted meat with many different types of vegetables, paneer and eggs plus being pescatarian I ate many varieties of fish. Egg curry’s are staple dishes in India for many reasons. Another reason I like this dish is because a simple dish to create, if you have any eggs that need using up this is ideal along with it being a healthy dish.

The flavours within this dish just keep coming. The finished dish is sensational.

Cooking time 35 minutes – including boiling the eggs.

Ingredients-

4 – 5 boiled eggs with shell removed.

1 tbsp of butter.

3 – 4 tbsp of rapeseed oil.

2 chopped onions.

400g standard supermarket tin of tomatoes.

4 – 5 cloves of garlic chopped.

Small inch piece of ginger – grated.

1 tbsp of gram flour.

1 tsp of cumin seeds.

1 tsp of coriander seeds.

1 tsp of coriander powder.

2 or 3 dried chillies.

1/2 tsp of turmeric.

1 tsp of Kashmiri chilli powder.

1 tsp of cumin powder.

1 tbsp of dried fenugreek leaves.

1 bay leaf.

Good pinch of salt.

200ml of warm water.

Some chopped up coriander leaves.

1 tsp of garam masala.

Method –

I’m sure anyone doesn’t need me to tell you how to boil eggs…..but I’ll write about it. Place a large pan of water on the heat. Bring to the boil and add your eggs.

Remove them from the heat and sit them in cold water for a couple of minutes. Remove the shell and sit them aside.

Heat a large pan then add a tbsp of rapeseed oil. Add the eggs to oil. Sprinkle with a pinch of turmeric, chilli powder and garam masala and fry for a couple of minutes.

The eggs will turn an amazing colour as they take on the spices through the oil.

Remove the eggs and set them aside.

Keep the saucepan on the heat. Add the butter and remaining oil. Add the bay leaf, cumin seeds and dried red chillies then fry for a minute or so.

Add the chopped onions and fry for 12- 15 minutes so they brown nicely and soak up the oil flavours.

Add the chopped garlic and grated ginger. Fry this for a minute.

Add the ground spices – cumin, coriander, turmeric and chilli powders with a tbsp of water. Fry for 3-4 minutes.

Stir the pan well so the onion mix is coated with the spices.

Follow this with the chopped tomatoes. Cook the tomatoes for 6-7 minutes. The oils will naturally start to appear at the side of the pan. Add the salt at this point.

Add the gram flour as this is your thickening agent. Stir in and this will thicken the sauce.

Add the eggs back in and coat them with the sauce mix.

Add the warm water. Simmer the sauce for 6-7 minutes. Allow the water to cook down.

Add the dried fenugreek and mix well.

Garnish the dish with the coriander and garam masala.

This is one outstanding dish.

I ate this as it came with a shop bought naan bread. It was beautiful.

Oh, I also enjoyed a glass of port with mine ❤️

Thank you for reading my ramblings. This recipe was taken the cook book written by Suki Pantal who is a local author and this is her first book called ‘Garnish with garam masala’ based upon family recipes from her native Indian upbringing.

Fantastic cookbook.

Thank you for reading my ramblings if you have, I appreciate it.