“Necessity is the mother of invention”. My dad’s egg curry is one such creation, born out of the need to put a quick dinner on the table, with one of my parent’s favorite ingredients – eggs. The result is a delicious and surprising twist to the Indian Egg Curry.
Make this when you are short on time but find yourself craving a homemade curry! For extra deliciousness, use pasture raised eggs.
Papa’s Special Egg Curry
Ingredients
Method
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Heat oil in a thick bottomed, shallow pan. On medium heat, add the crushed fenugreek seeds and black cardamon. Stir briefly.
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Add chopped ginger and garlic. Stir till garlic is fragrant and has just started to turn golden. Add the chopped onions and fry till they turn translucent.
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Add salt, turmeric, Kashmiri red chili powder and coriander powder. Stir and add a splash of water if needed to ensure that the chili does not burn. Crush the Kasuri Methi in your palms and add to the masala. Stir till fragrant.
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Add the tomatoes and fry till oil glistens on the edges. Add 2-3 cups water and bring to a gentle simmer.
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Break 1 egg and pour into a small bowl/ ramekin. Before adding egg to the gravy, ensure that the gravy is at a gentle simmer and not boiling. If needed, reduce the heat.
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Gently, lower the egg into the gravy. Repeat the process for all eggs. Cover and simmer for 5 minutes or until the egg whites are firm.
If you like a runnier yolk, poach for 3-4 minutes. I like a soft, but not runny yolk for the curry and poach it for 5 minutes. -
Once eggs are poached, remove the pan from heat. Garnish with chopped coriander and serve hot with roti or rice.
