Spicy Indian Egg and Onion Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 6 egg (s)
- 2 onion (s), finely chopped
- 2 tomato (s), chopped
- 4 chilli pepper (s), green, chopped
- 4 chilli pepper (s), red, chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon coriander powder
- 1 tablespoon ground cumin
- 1 teaspoon turmeric, ground
- 200 g yourt (cream yourt)
- some vegetable broth, grained
- salt
- 6 tablespoon vegetable oil
- 1 cup water
- some coriander green for garnish
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Heat the oil in a wok or saucepan, fry the onions in it until they are brown. It takes a long time. Add the tomatoes, continue frying for a few minutes. Add the garlic and ginger paste, continue frying.
- After a few minutes, add the chillies, coriander powder, cumin powder, turmeric, salt and 1 cup of water. Bring to a simmer, then reduce the heat and carefully stir in the yogurt and granulated stock. Simmer over low heat until the dish is red and the oil floats on top.
- Halve the eggs and add. If you like, fry the egg halves in a little oil until golden brown, first on the cut surface, then turn over and fry the upper side brown. Garnish with currant leaves to serve.
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