There are thousands of versions of egg curry all over India. This is my twist on this ubiquitous dish. Boiled, then fried eggs in a gravy flavoured with fennel, nigella and fenugreek. Similar to achari or pickle masala but not quite as I use the dried leaves of fenugreek instead of the seed. I wouldnt say this dish is super quick because you need to let the masala fry for a while in order to let the flavours blend with each other properly. But with a bit of patience you can cook a really tasty egg curry
Servings 4 people
For the fried eggs:
- 8 large eggs preferably free range
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp oil – rapeseed olive, groundnut or corn are all fine
For the sauce:
- 4 tbsp oil
- 1 tin chopped tomatoes or ripe fresh tomatoes
- 1 large onion
- 1 tbsp garlic-ginger paste best to make this from scratch for a deeper flavour but readymade will do
- 1 tsp nigella seeds
- 1 tbsp dried fenugreek leaves – known as “Kasuri methi”
- 1 tsp fennel
- 1/2 tsp coriander powder
- 1 tsp cumin powder
- chopped green coriander to garnish
- Put the eggs on to hard boil. While they are boiling start making the sauce. Heat the oil in a wok or deep frying pan and add the nigella and fennel seeds. Stir around for a minute until they sizzle. Add the chopped onions and garlic ginger paste and cook on medium heat until golden brown. Add the tomatoes and the fenugreek, coriander and cumin powder and turn the heat down. Stir occasionally and continue cooking.
- Now turn your attention to the eggs again – take them off the heat when they are hard boiled. Run cold water over them to cool them down and remove the shells. Sprinkle the eggs with turmeric and chilli powder and fry in a frying pan. The surface of the eggs with blister and splutter but do not be alarmed. Do this until they look crispy on all sides.
- Check if the sauce is done by looking at the edges of the mixture – the oil needs to start separating from the rest of the mixture. Once this has happened, add the eggs and 1/2 a cup of water to the sauce and let this simmer for a few minutes. Garnish with coriander and serve with Indian bread or rice.