QUICK EGG CURRY

Hi Friends, how is the weather???

It’s really hot in San Francisco, welcome summer, not that I am jumping with joy.  Our Air condition is not working and I am not in my best behavior.  Walking around fuming at everyone is not working either…. Funny how we look into perfection with the weather and everyone around right?

I want to eat something spicy, is it too much to ask.  Today’s post is a simple egg curry I made.  Sometimes, just the basics can be underestimated.   It’s a quick authentic curry, perfect for a day like this when I don’t feel on top of the world..

I had some masala which I had frozen in a ziploc from a week ago.  The chicken curry I made didn’t need that much of the curry/masala, so the leftover worked perfect for the egg curry a week later.  How much easier can it get?  I was not up for any kind of cooking today with a weather like this but don’t we moms still have to feed our younglings…

Oil in a pan, with some cumin, added the paste and let it simmer.  Broke some eggs directly into the masala , and let it simmer for 15 minutes covered and VOILA, we had curry and some satisfied customers.

QUICK EGG CURRY

 

Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Ash

Recipe type: Lunch

Cuisine: Indian

Serves: 4

Ingredients

For the Masala

• 1 tbsp vegetable oil
• 2 cardamom
• 3 cloves
• ¼ inch cinnamom
• 1 tsp cumin seeds
• 1 red onion, chopped
• 5 garlic cloves
• 1 inch ginger
• 3 tbsp fresh coconut grated or frozen
• 1 tomato, chopped
• 1 tsp red chili powder
• ⅓ tsp turmeric powder
• 1 tsp salt
• 2 cups water
• 4 eggs, if you like boiled eggs, boil the eggs and set aside

Instructions

1. In a pan, add oil and add the spices. Then add the onion, ginger-garlic and fry on medium heat until the onion is golden brown.
2. Add the coconut, tomato, red chili powder, turmeric and salt. Mix well for 2 minutes. Turn off the heat and cool.
3. After it is cooled, grind it to a fine paste with 1 cup of water.
4. In a sauce pan, add the paste, 1 cup of water and let it boil for 5 minutes. Then lower the heat and break the egg and gently drop it in the masala. Simmer it for 6 minutes and serve with rotis.
5. If you like hardboiled eggs, scour the eggs and add it last.

Wordpress Recipe Plugin by EasyRecipe

3.5.3229