Taste of eggs mixed with aromatic Indian spices, but keeping in mind the tolerance level of Western tastebuds – that’s my Egg Curry. I first learned it from one of my Bangladeshi friends whose daily cooking is comprised of healthy Indian/Bangladeshi spices such as raw ginger, red chili, coriander power, turmeric powder, cumin powder, garam masala and coriander.
Spices used in the Indian Subcontinent are known for their wonderful health benefits including:
- Antioxidant and cancer fighting properties.
- Anti-inflammatory effects.
- Treats bad breath and prevents cavities.
- Helps to reduce cholesterol levels.
- High in antioxidants.
- Helps to reduce risk of heart disease.
However, when not used in moderation, it can be too much for an Westerners to tolerate. Being born and brought up in Spain, and with an extended family from Indian Subcontinent, I have learnt the combinations that are suitable for both the world. My egg curry has been praised by all, Indians, Bangladeshis and Europeans alike. This curry can be eaten alone or can be eaten with pieces of Spanish/European hard bread as well as with traditional Paratha, Roti or Naan breads from the subcontinent. It is usually eaten with breakfast In Bangladesh, but I like it for lunch or dinner too.
Here is the step by step instruction of my version that you can try.
INGREDIENTS
- 6 hard boiled eggs
- 1 tbsp oil
- 1 tbsp butter
- 1 small onion
- 2 cloves of garlic
- 1 tsp ginger paste
- 1 small chili
- 1 large tomato
- 1/4 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp garam masala
- coriander and salt to taste
DIRECTIONS
- Put the oil and butter in a frying pan and fry the diced onion.
- When the onion is almost ready, add the minced garlic, the ginger and the finely chopped chili.
- Now add the diced tomato, a little water and salt to taste, cook until the tomato is almost done.
- Add the chili powder, coriander powder, turmeric powder, and cumin and cook for a few minutes with a little more water.
- Peel the eggs and crumble them with a fork, adding them to the pan and continue cooking for a minute so they take on the flavor.
- Finally add the garam masala and mix everything well.
- Before serving you can add more salt to taste and the chopped cilantro on top.
By the way, I will shortly post step by step video of the whole process on how to make a perfect and delicious Unicorn Ice Cream. Feel free to explore my blog for other delicacies such as my own Tiramisu Cake Recipe and Cheesecake Ice Cream. If you like, follow me on Facebook and Instagram!
Egg Curry
Course: MainCuisine: IndianDifficulty: Easy4
servings30
minutesTaste of eggs mixed with aromatic Indian spices, but keeping in mind the tolerance level of Western tastebuds – that’s my Egg Curry. My egg curry has been praised by all, Indians, Bangladeshis and Europeans alike. This curry can be eaten alone or can be eaten with pieces of Spanish/European hard bread as well as with traditional Paratha, Roti or Naan breads from the subcontinent.
Ingredients
6 hard boiled eggs
1 tbsp oil
1 tbsp butter
1 small onion
2 cloves of garlic
1 tsp ginger paste
1 small chili
1 large tomato
1/4 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp garam masala
coriander and salt to taste
Directions
- Put the oil and butter in a frying pan and fry the diced onion.
- When the onion is almost ready, add the minced garlic, the ginger and the finely chopped chili.
- Now add the diced tomato, a little water and salt to taste, cook until the tomato is almost done.
- Add the chili powder, coriander powder, turmeric powder, and cumin and cook for a few minutes with a little more water.
- Peel the eggs and crumble them with a fork, adding them to the pan and continue cooking for a minute so they take on the flavor.
- Finally add the garam masala and mix everything well.
- Before serving you can add more salt to taste and the chopped cilantro on top.
