Yesterday was one of those days when I had very few things in the fridge and yet I was hoping to make something yummy for dinner, then I thought about Egg curry. Egg curry is a very common Indian dish. Most of the ingredients are available at home and egg curry can be very handy on one of those days when you don’t know what to make. It can be eaten with rice or wheat roti( Indian bread). Sometimes I like to eat egg curry with a crusty bread for breakfast as well, with a cup of tea it is perfect nutritious way to start the day.
Typically egg curry is made with boiled eggs in a tomato-onion gravy. Although I like the taste of that curry, I find that the eggs and curry don’t blend well. I prefer to make it almost like poached eggs. The eggs get cooked in a nice coconutty curry to perfection. This recipe does not have tomatoes and gets its tartness from tamarind. This egg curry reminds me of the the Tunisian recipe ‘Shakshuka’, Eggs cooked in tomato based sauce, so try this Indian Shakshuka, it is very easy to make.
Last night’s dinner was a simple egg curry, Opp squash with panch Phoran & whole wheat rotis.
For the Masala paste
1/2 cup Fresh grated coconut
4 dry red chilies
1 big clove of garlic
1 1/2 tbsp coriander seeds
1 tbsp jeera
1/4 cup cilantro
1 tsp tamarind paste
1/2 tsp turmeric
1 small onion chopped fine
3/4 cup coconut milk( optional)
Grind all the ingredients for the paste fine using water.
Heat oil and sauté onion till nice and brown.
Add masala paste and sauté it for a min
Add water to make a thin curry It should be thinner than what you would like the final product to be.
Add salt and mix well.
Make small wells in the curry and crack eggs gently in the curry.
Cover and cook on low flame. After a couple of min open the lid and spoon some curry over the eggs without disturbing them.