It’s funny that I am posting an egg curry recipe as it is
not really a favorite food, and I have probably cooked it only once before. As
always, there is a story related to the recipe that I will tell (and hopefully
you will read) before I describe the recipe.
After a grocery shopping and cooking marathon last weekend
for Jasmine’s farewell party, and living on leftover food for a couple of days,
I decided that some simple meals would work fine for the next few days. That
thought led me to creating my own version of a kale salad quesadilla with Cajun seasoning
(recipe to be provided another day). I quickly tired of the two other versions
of my so-called healthy quesadillas, and Jay didn’t even want to try what was a
delicious and unusual creation. And after 2 days at a conference, I felt that I
wanted a more authentic home-cooked meal which didn’t involve grocery shopping
for ingredients. So I decided to do a Chopped kitchen version of cooking a meal
– placed all the possible ingredients on the countertop, and started thinking
of how to convert them into a meal. I had everything except a good protein.
Then I saw it! Half a case of hard-boiled eggs, from Costco!
Credit for this great find at Costco goes to Poonam and Amarjot. I laughed at
myself for considering egg curry as my Chopped kitchen meal, but I didn’t
really have a good excuse besides just eating hard-boiled eggs with a side
salad for dinner (and letting Jay eat instant noodles).
Egg Curry
Ingredients
6 eggs, hard-boiled and halved vertically
1 tbsp cooking oil
I large onion, chopped
3 medium tomatoes, chopped
3 green chillies, either sliced half or cut into small
pieces (long spicy ones or thai peppers – you can add up to 6 to make the curry
spicier)
A few curry leaves (if you have them – available at most
good Indian stores)
1 tsp garlic paste
1 tsp ginger paste
1 tsp mustard seeds
1 tsp red chilli powder
1tsp coriander powder
Pinch of turmeric
Salt to taste (2 tsp should be enough)
Note: Use a pan large enough to fit the eggs in one layer.
Heat 1 tbsp of cooking oil in the pan, and add the onion. Add
the mustard seeds, green chillies and curry leaves as the onions start changing
color. Turn down the heat to medium, and when the onions start to brown, add
the ginger and garlic paste and mix well. Add the remaining spices, fry for about
20 seconds, and add the tomatoes. Mix the ingredients well as they cook
together. Once the tomatoes have cooked, approx. 5 minutes, layer the boiled
eggs, yolk-side facing up, on top of the cooked ingredients. Turn down the heat
to low, and let the eggs soak in the flavors as you add spoonfuls of the cooked
ingredients on top of each egg. Switch the heat off in 5 minutes, and let the
curry sit for 10 minutes or so before serving.
Serve over steamed rice.
Add coriander / cilantro leaves over the cooked curry for
additional flavor. As I didn’t have any in my Chopped kitchen, I did not
include it in the ingredients :).
I am happy with how this turned out, and I might cook this
again, with an intent to make egg curry next time. So happy with the process and outcome that I even have pictures for this blog post.
