Fragrant Egg Curry Recipes

EGG CURRY (BAIDA CURRY)

Steps:

• Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.
• Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chile peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chile powder and cook for 2 minutes.
• Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.
• Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the cilantro. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.
• Serve with your choice of naan, chapati, paratha, bhakri, rice, pulao, biryani, or wrapped in a delicious homemade dosa.

EGG CURRY

Steps:

• Prepare the egg. In a pan, over medium heat, add cooking oil. Add turmeric powder, chili powder. Stir well. Add hardboiled egg and leave to cook till it's light brown. Remove from pan. Set aside
• Cook the puree . Lower heat. In the same pan, add cooking oil. Add mustard seeds, cumin powder, coriander powder, turmeric powder, chili powder and curry leaves. Add green chili. Stir well. Add onion paste, ginger paste and garlic paste. Stir well. Leave to cook slightly till fragrant. Add fresh tomato puree. Stir and cook the puree. Add water. Season with salt and sugar. Add cooked boiled egg. Stir.

FRAGRANT EGG CURRY

Steps:

• Place onion, ginger and garlic in a food processor and process to form a paste.
• Heat the oil in a heavy-based saucepan, add the paste and cook over low heat for 2-3 minutes. Add the spices and cook for 1 minute, stirring to release the flavours. Add the tomatoes and 500ml (2 cups) water and bring to the boil. Reduce heat to medium and simmer for 15 minutes.
• Meanwhile, shell and halve the eggs and add to the pan with the lentils and peas - if mixture is too thick add an extra 125ml (1/2 cup water). Cook over low heat for 15 minutes or until lentils are soft. Stir in the coriander and serve with cooked rice.

FRAGRANT CHICKEN CURRY

Steps:

• Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
• Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
• Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.

COCONUT EGG CURRY - EGG CURRY IN ROASTED COCONUT GRAVY

Steps:

• Heat up the 10ml coconut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep aside.
• Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes as well as green chillies.
• Cook all of these for 6-7 minutes over slow heat till tomatoes are cooked.
• Take the pan off the heat.
• Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with 1/2 cup of water, salt, 1/4 tsp turmeric powder and grind to a smooth paste.
• Cook this masala n the same pan till it is well sauteed and starts to leave the sides of the pan.
• Add 1.5 cup of water along with this ground masala paste, bring it to boil.
• When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
• Garnish with chopped coriander/cilantro leaves.
• Serve hot with some bajra roti or paratha.

EGG CURRY

Steps:

• In a blender jar, add ½ cup of shredded coconut, 1 tsp fennel seeds, and water
• Close the jar and blend the ingredients to smooth paste. Reserve this coconut paste for later use
• In a pan with medium heat, pour oil and add star anise, cinnamon sticks, cloves, cardamom, Kalpasi, cumin, and fennel seeds. Saute the spices until it turns aromatic
• Add thinly chopped onions and saute until it turns soft
• Now add ginger garlic paste, salt, turmeric, chili, and coriander powder. Saute everything until it turns fragrant
• Add chopped tomatoes and saute until it turns mushy
• Now add 1½ cup of water and give a good mix. Close the pan with a lid and allow the mixture to cook for 7 to 10 minutes
• Open the lid and add the coconut paste that we reserved earlier
• Allow the curry to boil for 3 to 5 minutes and add the boiled eggs one by one. Make sure to soak the eggs with curry without over mixing as shown in the video
• Allow the eggs to absorb the flavors from the curry for 5 to 7 minutes in low medium heat
• Finally, garnish with coriander leaves and remove from the heat. Now the delicious Egg Curry is ready for you to taste and enjoy
• Serve this Egg Curry with roti, parotta, appam, chapati, or any rice dishes