Egg Curry

Egg Curry! A spicy curry with rice or hot bhakris is a soul-satisfying meal in our house.

Every family has their version of Egg Curry and so do I. I have my own version plus my mother’s, who makes delicious Maharashtrian food. The recipe I am sharing is based on my mother’s recipe and an authentic spice blend called Kala Masala. This Egg Curry is spicy, slightly nutty, watery and goes really well with just plain rice or rotis or bhakris. If you ask me, I would have it always with hot off the pan bhakris (sorghum rotis).

This flavourful Egg Curry is something we all loved in my home. Growing up this was a delicacy, growing up in a strict vegetarian household it was cooked only a few times in a year. And oh the joys of that meal was always the same and a lot. 🙂 The menu was same, this Egg Curry, Bhakri, Raw onion salad, either Groundnuts chutney or Thecha (green chilli chutney). Just writing about it makes my tastebuds dance.

For this Egg curry, we always use Kala Masala which is a Maharashtrian spice blend and just like the egg curry everyone has their family heirloom masala recipes too. If you can’t find the Kala Masala you can replace it with Garam Masala.

My mother always makes this recipe with poppy seeds but since those are not available in Singapore I replace them with almond powder. However, I am writing the recipe with poppy seeds but feel free to replace them.

So this is how you make this uber flavourful Egg Curry! 

Ingredients:

• 4 free range hardboiled eggs
• 2 medium red onion sliced
• 6 small or 3 big cloves of garlic roughly chopped
• 1/2 inch ginger roughly chopped
• 2 tomatoes medium diced
• 1 tbsp poppy seeds
• Salt to taste
• 2 tbsp kala masala or 1 tbsp garam masala
• 1 tbsp or to taste red chilli powder
• 1/2 tbsp kashmiri red chilli powder for colour
• 1/4 tsp turmeric powder
• 2-3 tbsp vegetable oil
• Water as needed
• Coriander for garnishing

Instructions:

Heat 1 tbsp oil , add sliced onion, ginger and garlic. Sauté till light brown. Add in the poppy seeds and continue to sauté till golden brown in colour. Squeeze out the oil and make a fine paste of this fried onion.

In the same pan add rest of the oil, add in the tomatoes and sauté for 3 minutes. Add in the turmeric, both Kashmiri and red chilli powder, Kala or garam masala and continue frying for another 5 minutes.

Now add in the onion gravy and continue frying till the oil starts coming out from the sides. Add in more masala and red chilli powder if needed. The curry should be spicy and bright in colour.

Add 2 cups of water ( depending on how you like your curry) cover the pot and boil it for 5 minutes.

Add in the egg, adjust salt and water. Without covering boil for 5 minutes.

Garnish with fresh coriander. Serve hot!