Egg Curry Recipes
There are different variations of the Egg Curry Recipe originating from India. Eggs are both quite nutritious and relatively cheap. It is affordable by the majority of people who cannot afford other meats as a protein based food supply. Egg Curry Recipes come in handy in this scenario and many forms of the Egg Curry have evolved. Egg Curry is a popular dish and can be served with most Indian breads and rice. In Sri Lanka there are several versions of the Egg Curry Recipe to titillate the palates of the most discerning egg eaters. Here are some Egg Curry Recipes to interest you.
INDIAN EGG CURRY Ingredients: Hard boil 4 eggs 1/2 a tomato pureed 1 onion 1/2 tsp coriander powder Red chili powder according to your level of taste a clove of garlic chopped 1/2-inch piece of ginger 2 tbsp chopped coriander leaves 1-2 green chilies Salt To Taste 3/4th tsp turmeric powder 3/4 tsp garam masala 1 cup green peas or alternately 250 gms paneer 2-3 tbsp vegetable oil or ghee
Method: Shell the hard-boiled eggs and leave aside. Cut up the paneer into cubes and fry till golden and set this aside as well. Grind the onion, garlic, ginger and green chilies into a paste. Heat the oil in a wok and add the onion-garlic paste frying it till golden brown.
All the spices and the salt except garam masala are then added and fried for a minute. Then add the tomato puree and fry until it starts to separate from the oil. Next add about a cup of water and cook until it dries.
Next add the boiled eggs along with either the green peas or the previously cubed paneer and boil with another cup of water, reducing the flame till it comes to the boil. Continue to simmer for about 10 minutes. Sprinkle the garam masala an d garnish with cilantro leaves.
Sri Lankan Egg curry
Shell and deep fry enough hard boiled eggs. Pierce with a skewer and leave aside.
Meanwhile prepare the curry sauce. For this you will need a clove of sliced garlic, a few small onions sliced, a couple of sliced green chillies, a chopped tomato, a sprig of curry leaves and a 2 inch piece of rampe leaf. Salt to taste, ½ a tsp. of coriander and sweet cumin powder, a dash of turmeric, chilie powder to your level of taste ( alternately this can be left out if a white curry is preferred) a dash of oil to fry these ingredients and a quantity of thick coconut milk.
Fry the ingredients and add the coconut milk along with the eggs and bring to a boil simmering it till it comes to a rolling boil. Lightly stir careful not to break up the eggs. Adjust seasoning. Take off the fire and sprinkle with a dash of toasted sweet cumin powder.
Just as you enjoy these Egg Curry Recipes you will also enjoy the Masala Curry Recipes.