appetite magazine
Indian egg curry
 
 
Serves: 4-6
Ingredients
  • 8 eggs
  • 2 tbsp coconut oil (or sunflower oil)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 200g shallots, chopped
  • 5 green chillies, finely chopped
  • 5 medium tomatoes, chopped
  • ½ tbsp garlic paste
  • ½ tbsp ginger paste
  • ½ tsp ground turmeric
  • 3 tsp ground coriander
  • 2 tsp red chilli powder
  • salt and freshly ground black pepper
  • water as required
  • fresh coriander to garnish
Method
  1. Boil the eggs for 8 mins, drain and set aside in cold water to cool.
  2. Heat oil in a pan over a medium heat.
  3. Add cumin seeds.
  4. Once they start to splutter, add fennel seeds and shallots and sauté for 1-2 mins.
  5. Add green chillies, chopped tomatoes, ginger paste and garlic paste.
  6. Sauté for 2-3 mins.
  7. Add turmeric, ground coriander and red chilli powder, season with salt and freshly ground black pepper.
  8. Add enough water to create a soupy consistency and bring to a boil.
  9. Simmer over a low heat for 10 mins.
  10. Turn off the heat, add the eggs, cover and leave for mins. Garnish with fresh coriander and serve with chapati or rice.
  11. *For vegans, replace eggs with chunks of firm tofu.
Recipe by appetite magazine at https://www.appetitemag.co.uk/indian-egg-curry/