Hope everyone had a great Easter. And with eggs eggs everywhere, a recipe using eggs was in order…
And before I go on with the recipe, I was reminded of Oliver Herford’s poem “The Hen” and had to share it …
ALAS! My child, where is the Pen?
That can do justice to the Hen
Like royalty she goes her way
Laying foundations every day
Though not for public buildings, yet
For custard, cake and omelette
Or if too old for such a use
They have their fling at some abuse
As when to censure Plays unfit
Upon the stage they make a hit
Or at elections they seal the fate
Of an obnoxious candidate
No wonder, Child, we prize the Hen
Whose Egg is mightier than the Pen!
I love this poem! I love eggs! I love curry! And the mighty egg, is finding it’s way to an egg curry!
This is what I had lying around….
Besides eggs, you need canola oil, onions, tomatoes, ginger, garlic, serrano pepper, turmeric powder, red chili powder, corriander powder, cumin powder, salt and pepper.
Peel and finely slice the onions…
In a large non-stick saucepan, heat some oil and add the sliced onions…
And saute these for about 10 minutes, stirring occasionally, and then add the serrano pepper.
Continue to saute the onions till they turn a deep golden brown. This is the foundation to a good curry, so spend those extra minutes…and when the onions turn golden brown, add the ginger
And then the garlic…
And saute for about five more minutes…In the meanwhile, chop the tomatoes. I like to use a serrated peeler to peel the skin off the tomaotoes, before chopping them. This gives a smoother texture to the curry and is totally optional.
Now add the turmeric, red chilli powder, corriander powder, cumin powder…And that is just four ‘Indian’ spices my friends!
Saute for a minute or two and add the tomatoes…
and let the tomatoes cook down…
And slowly, but steadily your tomatoes are going to become one with the onions…Add some pepper and a dash of cinnamon powder. I know the cinnamon was not the original part of the plan but it lends a slight sweetness, so just a dash..
Add some water…
Cook for about five more minutes and add some cilantro and mix well…
Somewhere between the browning your onions and cooking down the tomatoes, you need to peel your boiled eggs.
The only way I like my egg curry is with plain basmati rice. And I love to serve this in individual bowls. So what I do, is take oven safe bowls and layer the bottom with rice and then layer the rice with the gravy and then top with the eggs. And as always, I always garnish with fresh cilantro.
So here is the step by step recipe…
8 boiled eggs
1 1/2 medium to large sized onion, finely sliced
4 roma tomatoes
4 tbsp canola/vegetable oil
1 serrano pepper, slit lengthwise, deseeded
1/2 tsp turmeric powder
1 1/2 tsp red chilli powder
1 tsp cumin powder
1 1/2 tsp corriander powder
1/4 tsp coarsely ground black pepper
dash of cinnamon powder
1/2 inch piece, fresh ginger, peeled
6 large cloves garlic
1 cup water
salt to taste
Heat the oil in a non-stick pan. Saute the onions for about 5 minutes and add some salt and continue to saute for another 5 minutes. add the serrano pepper and saute for at least 10 minutes till the onions start to brown.
Peel the skin of the tomatoes with a serrated peeler and chop the tomatoes. keep aside.
Using a handheld grater, grate some ginger and garlic into the onions. Saute for 2 more minutes. Add the turmeric, red chilli powder, cumin powder and coriander powder, and saute for two more minutes.
Now add the tomatoes and cook the tomatoes for another 10 minutes. Add some salt, pepper and a dash of cinnamon powder. Continue cooking for 5 minutes and add about a cup of water and mix. Let this reduce.
In the meanwhile, peel the boiled eggs.
Add the boiled eggs to the gravy/curry and garnish with cilantro. Serve hot with rice.