Egg Curry

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Indian Brunch

Photo: Egg Curry

TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 6 eggs
  • 2 tablespoons grapeseed oil
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon Tandoori Masala, recipe follows
  • 1 teaspoon turmeric
  • 1 teaspoon ground fennel seed
  • Pinch salt and freshly ground black pepper
  • 1 cup chopped tomatoes
  • 1 cup chicken or vegetable broth
  • 1 cup yogurt
  • 2 tablespoons chickpea flour
  • Serving suggestion: Serve with rice.
  • 2 tablespoons cumin powder
  • 2 tablespoons Spanish paprika
  • Pinch salt and freshly ground black pepper
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Directions

Gently place the eggs in a saucepan and add enough water to cover the eggs. Bring to a boil over medium-high heat and cook until the eggs are fully cooked, about 5 to 10 minutes. Remove from the heat and allow the eggs to cool. Remove the eggs from the pot and peel off the shells. Reserve.

Heat the oil in a shallow, wide pan over medium-high heat and add the ginger. Cook for 15 seconds and then add 1 tablespoon Tandoori Masala, the turmeric, fennel seed, salt, and pepper, and stir to toast for about 10 seconds. Add the tomatoes and cook for another 2 minutes. Add the chicken broth and bring to a simmer.

In a separate bowl, whisk the yogurt and chick pea flour together and then slowly stir into the tomato sauce. Bring to a boil and then reduce heat to low and continue to cook for about 15 minutes. Slice the reserved boiled eggs in half and gently place them in the sauce to reheat. Serve the egg curry with rice.

To make tandoori masala:

Mix the garam masala, coriander, cumin, Spanish paprika, salt, and pepper in a small bowl. Store the mixture in a jar with a tight fitting lid.

Yield: about 1/2 cup

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5

Newest Ratings and Reviews

Read all 10 reviews

  • on December 09, 2013

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    My husband & I made this together and changed it a little to our personal preferences. It was great, very satisfying. Instead of garam masala we used a Persian spice blend, advieh. I only had whole fennel seed and ignored the chick pea flour. Also, we started the recipe by sautéing chopped onion with the spices. A very adaptable recipe. Will definitely make again.

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  • on January 04, 2013

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    I had all of these spices in the house and decided to try my first from scratch curry and it was delicious. I love Bal's show and the easy and friendly way she talks to us; the stories she tells; her enjoyment of the foods. It took me awhile to gather up all of the various spices but I have a bulk spice place in my town and slowly built up my Indian cabinet. The hb eggs were delicious in this and reminded me of the way my dad used to put hb eggs in tomato sauce over pasta. The only tweaking I did was to add 1 TBS of brown sugar to take a teeny bit of the sourness out of it. I did use Greek Yogurt which was in the house, but added a little water to thin it to Bal's consistency in her yogurts. My next attempt is going to be the Fish Cakes and the Indian Pizza. quite a few friends are gluten free people and the use of the chickpea flour is wonderful! Thank you Bal....Oh, and I like sweet or fruit w/ curry but had none, so we had some sweet bread and butter pickles with it :-

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  • on June 24, 2012

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    This is a very easy and tasty curry, especially if you've got a bunch of eggs that you need to use up before they spoil. I altered this recipe a bit since I'm not a huge fan of fennel, so I left it out entirely. I also didn't have any yogurt, so I used coconut milk instead and it came out creamy and delicious. I served it up with some jasmine rice and it was the perfect meal. :

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