Indian Style Curried Eggs Recipes

INDIAN CURRIED EGGS

Steps:

• Cut 3-4 slices into each egg and set aside.
• Heat the oil in a skillet and add the remaining ingredients. Stir to combine and cook for 2-3 minutes to release the aromas.
• Add the eggs, and turn them in the spice mixture to coat. Cook until warmed through.
• Serve immediately or let cool and store in the fridge.

SOUTH INDIAN STYLE EGG CURRY

Steps:

• In a large pan, heat coconut oil and add mustard seeds, cinnamon, cardamom, peppercorns and green chilies. Once everything starts spluttering, add ginger, garlic and onions.
• Cook till the onions turn soft and translucent and add tomatoes, turmeric powder, coriander powder, chili powder and salt. Let the tomatoes cook till they are pulpy, 6-8 minutes.
• Add tamarind water and thin coconut milk.Stir and bring this to a boil and reduce heat to simmer.
• Simmer till the gravy reduces slightly and becomes thicker, about 5 minutes. At this point, add some water if you need to adjust the consistency.
• Adjust seasoning, add curry leaves and pour in the thick coconut milk. Stir a few times, without letting it come to a boil and switch off the flame. Drop the eggs in the curry, and cover and let it sit for five minutes before serving.

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.

SOUTH INDIAN EGG CURRY

Steps:

• Peel the boiled eggs and make few gashes over each egg. Keep these aside.
• You can use chopped tomatoes in the recipe. Or make a smooth puree of tomatoes and cashews (or coconut). Set this aside.
• Heat oil in a pan. Add cumin and allow to splutter.
• Then add curry leaves. When they begin to splutter, add onions and green chilies.
• Keep stirring and fry until the onions turn golden to light brown.
• When the onions turn golden, add ginger garlic paste. Saute till the raw smell of the garlic has gone.
• Pour the tomato puree. Saute for a while until the tomatoes and onions blend well.
• Add red chili powder, turmeric, salt, garam masala and coriander powder.
• Mix well. Cook for a few minutes till the mixture begins to smell good. The raw smell must go away.
• Add the eggs and fry for 2 minutes stirring gently.
• Pour water just enough to make a gravy.
• Cover the pan and Cook on a medium heat.
• Within minutes the gravy turns thick and traces of oil appear over the curry.
• If needed add more salt.
• This step is optional. If using coconut milk, pour it and stir in. Do not cook for long after adding coconut milk.
• Sprinkle some coriander leaves. Turn off the stove.
• Serve egg curry with plain rice or chapathi.

CURRIED EGGS

Steps:

• Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
• Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
• Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
• Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
• Add lemon zest and parsley. Stir again and serve while hot.

INDIAN STYLE CURRIED EGGS

Steps:

• Cook the rice using absorption, steam or boiling methods.
• Meanwhile, head oil in a non-stick frying pan over medium heat. Add onion and ginger. Cook for 3 minutes or until onion is tender.
• Stir in tandoori paste, tomatoes, stock, lemon juice and salt and pepper. Bring to the boil. Reduce heat to low. Add eggs. Spoon sauce over eggs and simmer 15 minutes or until sauce thickens and eggs are heated through.
• Roughly chop half the coriander. Add to rice with almonds and stir well to combine. Season with salt and pepper.
• Spoon rice into serving bowls. Spoon over eggs and sauce. Sprinkle with remaining coriander leaves.
• NOTE: To peel tomoatoes, cut a small cross in the base of each tomato. Place into a heat-proof bowl. Cover with boiling water. Stand for 5-10 minutes or until skin begins to curl where it has been cut. Drain. Peel and discard skin.

EGG CURRY

Steps:

• Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
• Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.