I grew up eating curry in my house hold. There were many nights I would come home after working to the smell of Indian food radiating from the house. So when I left home, I took some of the recipes with me.
And this week, I was craving egg curry. But the kitchen didn’t want to support me. Or rather myself from last week didn’t want to support me and didn’t buy the ingredients ahead of time.
But I was determined to make curry. So only with a few eggs, a can of tomatoes and a handful of spices I set out with the experiment to make a delicious egg curry.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
As per normal, you have to boil the eggs first. I put the eggs into the water and then turn the burner on high and let it go for fifteen minutes. Then immediately douse in cold water to help shock the eggs. This helps me get the shell off easier. I know there are many different methods for boiling eggs but I found this one works best for me. The eggs should be cut in half as part of the prep.
So to figure out how to get that nostalgic taste of the of the curry from my childhood, I decided to throw a bunch of spices into a cup and hope for the best. I decided to use Turmeric, Cumin, Garlic Powder, Onion Powder, and Chili Powder. This seemed like the best blend and also what I had available to me.
Then, putting all the tomatoes into a pot, I let them simmer until boiling. This allows the tomatoes to be smashed. I like using a potato mashed for this part. After the tomatoes have a good consistency. Stir in the spices and allow to simmer. It’s important to develop some flavor in the broth before adding the eggs (or other protein if you prefer). Then the eggs should be added with the flat side down. This will help the eggs absorb the flavor.
Then simmer down the curry to the consistency that you like! I generally like a thicker curry but I know that people like a little more sauce. If you accidentally over thicken it, adding a little water to thin it out is generally the way to go. And all that’s left to do is cook up some rice and enjoy the meal!
Oops! All Powder Egg Curry
- 6 Eggs
- 1 Can Tomotoes
- 1 Tbsp Tumeric
- 2 Tbsp Cumin
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Chili Powder
- Boil Eggs. Then peel eggs and slice in half.
- Mix all the spices together
- Bring can of tomatoes of a boil. Add spices and mix. Reduce to simmer for 3 minutes
- Add eggs in face down.
- Cover pot and simmer until the desired thickness