Curry Eggs Over Rice For Leftover Hard Boiled Eggs Recipes

CURRIED EGGS WITH RICE

Steps:

• Cook rice according to package instructions; cover, and set aside.
• While rice is cooking, heat oil in a large skillet over medium-high. Add onion, garlic, and ginger. Season with salt and pepper; cook, stirring occasionally, until onion begins to soften, 4 to 5 minutes.
• Add curry powder, and cook, stirring, until fragrant, about 30 seconds. Add marinara sauce and eggs; cook just to heat through, 2 to 3 minutes, stirring gently to avoid breaking up eggs. Season with salt and pepper.
• Fluff rice gently with a fork; serve with curried eggs, garnished with yogurt, scallions, and lime wedges.

EGG CURRY WITH TOMATOES AND CILANTRO

Steps:

• Grind coriander and cumin seeds in spice mill or with mortar and pestle to a powder.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Add onion and cook, stirring frequently, until soft and beginning to brown, about 5 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add coriander, cumin, turmeric, and cayenne and cook until mixture starts to stick to bottom of skillet, about 1 minute. Add potatoes and remaining 1 Tbsp. oil and toss to coat. Add 1/2 cup water and scrape up any bits in bottom of skillet. Stir in tomatoes and their juices and salt. Bring to a simmer, breaking up tomatoes with a wooden spoon. Cover and cook, adding more water by the tablespoonful if necessary, until potatoes are tender, 20-25 minutes.
• Stir to combine (it's okay, and kind of preferred, if some of the potatoes get a little smashed here). Add eggs, turn to coat in sauce, and simmer until warmed through, about 5 minutes. Divide curry among bowls and top with cilantro and yogurt. Serve with rice or naan.

CHETTINAD CURRY EGGS

Steps:

• Put the coriander, chilli, cumin seeds, turmeric, ginger and garlic into a blender with 2 tbsp water and blend to a paste.
• Heat the oil and fry the fennel seeds, fenugreek seeds and cinnamon for 10 seconds.
• Add the onion, cook till just coloured and add the spice paste. Cook for 8 minutes.
• If the mixture sticks to the pan add a little water. Add the tomatoes and cook for 2 minutes.
• Add 3 cups of warm water and salt to taste, simmer for 20 minutes till you have a smooth gravy.
• Add the coconut milk, bring to boil, reduce heat, add the lime juice stir well.
• Halve the eggs and put into the gravy, yolks uppermost.
• Serve with plain boiled rice and Chettinad Chicken curry.

CURRY EGGS OVER RICE (FOR LEFTOVER HARD BOILED EGGS)

Steps:

• Mix the first 4 spices along with vinegar and water to make a thin paste; set aside.
• Heat a large saucepot over a medium heat and add oil.
• Add onion, ginger, garlic and saute until golden brown.
• Add spice mixture to the pot and stir well.
• (Add more water in small amounts if mixture begins to stick.) Add chopped tomatoes to onion mixture.
• Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups liquid.
• Add to the pot and simmer 20 for minutes.
• Add pinch of sugar, salt, and pepper to taste.
• Cut eggs in half lengthwise and slide them into the sauce.
• Serve over rice, sprinkled with fresh chopped cilantro.

DRY CURRY RECIPE

Steps:

• Chop all the vegetables and garlic finely.
• Heat oil in a pot at medium heat. Cook garlic for a minute and ground beef until browned.
• Add the vegetables and saute for 5 minutes. Add half the amount of curry powder and saute for another 2 minutes.
• Add the diced tomatoes, raisins, chicken broth, bay leaves, salt, pepper, Worcestershire sauce, and ketchup. Bring it to a boil,cover, and cook for 10 minutes at medium low heat.
• Open the lid and cook until the liquid is reduced. Add the rest of the curry powder.
• Serve over steamed rice and top with chopped hard boiled eggs.