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egg curry for jflores

1. finely chop two onions, 1 chile and fry in 3 tbsp of oil along with 1 tbsp of whole peppercorns and 1 cinammon stick.

meanwhile, boil 4 eggs.

2. when onions turn transparent, reduce heat to low and add 2 tbsp cumin spice, 3 finely chopped garlic cloves and 1/4 tbps haldi. fry till the oil bubbles out of he mixture.

3. add 1 can of peeled plum tomatoes, mash them into the spice mixture, increase heat to medium and fry till you get a smooth broth.

4. reduce heat to low, add some curry leaves and the eight pieces of halved boiled eggs. let it go for 5 minutes .. volla!

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  1. Are the eggs hard boiled?

    This sounds really good and different from anything I have ever had. I think I am going to have to try it.

    1. Excellent I'll try this with my remaining dozen. My favorite one is actually quite similar making use of hard boiled eggs with a thicker cream or yogurt based sauce.

      I am quite addicted to the Lebanese yogurt that Green Valley sells, btw. That on bread = Breakfast.

      What is haldi? I've never used this. I'll probably use fresh plums as I need to get rid of them soon and I don't have enough for a proper marinara. I'll also have to buy curry leaves. Yay, deshi weekend adventure! Curry leaves are a spice that I never find myself using. Do Bengalis not use them or something? No recipe I've ever been given has called for curry leaves.

      1 Reply
      1. re: JFores

        ground turmeric (dried) = haldi (at least in my experience)

      2. howler: no popped mustard seeds?

        3 Replies
        1. re: litchick

          "howler: no popped mustard seeds?"

          yes, yes, yes of course. i forgot. pop 1 tbsp of mustard seeds to begin with.

          "am quite addicted to the Lebanese yogurt that Green Valley sells, btw. That on bread = Breakfast."

          labneh is fabulous stuff. a lebanese breakfast i learnt about is labneh on toast with a sprinkling of zatar and some olive oil.

          "ground turmeric (dried) = haldi (at least in my experience)"

          yep.

          "'ll also have to buy curry leaves. Yay, deshi weekend adventure! Curry leaves are a spice that I never find myself using. Do Bengalis not use them or something? No recipe I've ever been given has called for curry leaves."

          you need to get fresh curry leaves - try pataks and see if they have them. (dont buy the dried ones in plastic packets. and if you cant find them, dont worry.) they are used everywhere south of gujurat, almost never north.

          1. re: howler

            Thanks for the reply. BTW, the two parsi egg recipe links don't seem to be working. The ones given in the Green Valley topic. They probably belong here though.

            1. re: JFores

              yep, i tried them and got a blank screen. but type in 'akoori' in the search box and you'll get the recipe(s).

              i don't recommend them though - ginger in akoori?! since when?

              but try

              http://www.bawarchi.com/nonveg/parsi7...

              looks better.

        2. can i add a recipe? it is for aloo anday or potato and hard boiled egg curry.

          three medium size potatoes. they should be a quick cooking variety as in will be ready in 20 minutes, not a hard variety. chop into chunks that are the size of hard boiled eggs. you can peel or not peel at your discretion.
          Five hard boiled eggs. Peel, and chop in half. Set aside.

          1 1/2 tbs crushed garlic
          1 tbs crushed ginger
          1/4 tbs ground turmeric powder (haldi in Hindi/Urdu, holud is the bangla term)
          1/4 tsp-1/2 tsp red chili powder
          1 heaping tsp ground cumin powder
          1 heaping tsp ground coriander powder
          1/4 tsp whole cumin seeds
          1-2 roughly chopped fresh green chilies
          1/4 cup chopped fresh cilantro
          3 tbs oil
          1/2 cup water
          pinch of salt

          Heat oil in pan. Add garlic, ginger and whole cumin seeds. Lower heat and cook this stirring frequently on very low heat for 15-20 minutes. Be sure not to burn it. But the garlic and ginger should practically carmelize like a Cuban mojo. This will cook all the bitter strong garlicy taste out of the garlic and leave you with the base of a delicious sauce. Okay, when you have cooked the garlic paste, turn up the heat and add in the haldi, the red chili powder, the cumin and coriander powder. Stir around once quickly. Do not allow to burn. Toss in your potatoes, stir once, then pour in the water. Allow to cook for 20 minutes or so until potatoes are ready and the oil has separated from the gravy. When it looks ready, add in the fresh chopped green chili cover the pan with the heat off for about five minutes just to steam the chilies. Serve immediately. When ready to serve, pour into a casserole type dish and add in the halved hard boiled eggs, spooning a bit of the sauce over them. Be gentle and don't stir the dish cuz you don't want the egg yolks to break up into the gravy. Garnish with chopped cilantro. The main trick in this dish is cooking the garlic/ginger paste until done perfectly so that the sauce tastes great. If you haven't done it right, it will taste bitter or like raw garlic. If you have done it well, it is heavenly.

          Serve with basmati rice or wheat flour flat bread.

          2 Replies
          1. re: luckyfatima

            how unusual! thats the first time i've seen anda curry without a tomato base. jai the variety in desh! sounds heavenly.

            also - thats a great tip about the ginger/garlic paste - now i know why my attempts at northern style dishes are so hit and miss. is that the secret to punjabi style alu gobi? i NEVER can make it to my satisfaction.

            1. re: howler

              I have got to try these (or some hybrid of your two recipes) -- I can never get my mom to show me how to make this. I know she fries the eggs after boiling them, though, so they get yummy brown edges. I will give it a try and report back.

          2. WHat size can of tomatoes? I'm going to make this tomorrow.

            5 Replies
            1. re: nissenpa

              regulation can - whats it, 400ml?

              and try and use peeled tomatoes.

              1. re: howler

                Alright I'm good to go. I've got everything except for the chili. Is there anything I can substitute? It's 55 degrees and pouring rain outside so I don't want to go to the store again.

                1. re: nissenpa

                  For authentic bengali flavor, try using mustard oil to fry the onions/spices. Also, try adding a small amount of sugar... 1/2 teaspoon or few pinches. it really rounds out the flavors in egg curry.

                  My mom also fried the hard-boiled eggs just a little bit. Another variation is to try making this with omelet instead of boiled eggs (plain omelet with onions).

                  Have fun!

                    1. re: howler

                      Loved the flavor but next time I will boil my own eggs. I thought I would save time and so I purchase some Trader Joe hard boiled eggs. The eggs didn't have much flavor even after sitting in the curry for a few hours.

                      Thanks for asking and for posting.