Kick off your shoes, loosen your apron and let’s get ready to cook up some magic with the Spicy Egg Curry Recipe. This badboy isn’t for the faint-hearted, mate. Expect your taste buds to experience a riot of sharp, spice-infused flavours that will transport you straight to those vibrant Indian streets. A total party pleaser, the Spicy Egg Curry fits any festive occasion; be it birthdays, family dinners or just a normal Tuesday that begs for a tangy adventure. Trust me, your folks will be begging you for more. Packed with nutrients from the eggs and the wholesome goodness of a spicy curry, you wouldn’t just love it, you’d crave it.
Okay, let���s dig into some numbers here.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Yield: 4 Persons
Let’s dive straight into the kitchen and cook up a spicy storm, shall we?
Ingredients & Equipment You’ll Need
- 6 Eggs
- 2 large Onions
- 1 cup of Tomato Puree
- 1 tablespoon Ginger Garlic Paste
- 2-3 Green Chilies
- Tsp each of Turmeric Powder, Chili Powder and Garam Masala
- 1/4 cup chopped Coriander Leaves
- 2 tablespoons Cooking Oil
- 1 teaspoon Black Mustard Seeds
- Salt to taste
For equipment, all you need is a good old pot and a slotted spoon.
Notably, the Garam Masala and Mustard Seeds add that unmissable zesty kick to the Curry. Of course, the stars of our show are the Eggs that bring in the big protein. Substitutes? Mate, let’s stick to authenticity here!
How To Make Spicy Egg Curry Recipe
- Start by hard-boiling the eggs. While they’re boiling, you can prepare your other ingredients.
- Once the eggs are boiled, peel off the shell and set them aside. Now, heat oil in a pot, add mustard seeds. Wait till they splutter.
- Add onions and saut�� until golden brown. Add the ginger and garlic paste, green chilies, and saut�� for a minute.
- Next, pour in the tomato puree, turmeric powder, chili powder. Stir well on a low flame. It’s all about infusing those flavours, remember?
- Once the oil separates from the mixer, it’s time to add the eggs. Make sure you’ve slashed them so the curry penetrates each egg.
- Add garam masala, some coriander leaves for that extra zing, and simmer for 10 -12 minutes.
- Serve hot garnished with remaining coriander leaves, and there you go – a delicious, homely Spicy Egg Curry all ready!
Tips For The Best Results
- Make sure to slash the eggs before putting them in the curry, it helps the flavors to penetrate the eggs.
- Fresh ingredients give the best taste. Especially the spices, always use them freshly ground for the amazing flavours.
Storage Tips
- Refrigerate in an airtight container to maintain freshness. It usually stays good for 2-3 days.
Frequently Asked Questions
Q: What is the best dish to pair this curry with?
A: It goes incredibly well with Rotis or steamed rice.
Q: Can I replace chicken with eggs?
A: Yes, you can, but then it will be a chicken curry, not an egg curry.
Q: How can I control the spiciness?
A: Just adjust the number of green chilies according to your taste.
Q: Is it a vegan dish?
A: No, since we are using eggs, it ain’t a vegan dish.
Q: What if I don’t have garam masala?
A: You can use a mix of cumin, coriander and black pepper powder instead but the taste may vary.
Nutritional Facts of Spicy Egg Curry Recipe
This dish is high in protein due to the eggs, provides a good amount of vitamins from the tomatoes, and dietary fiber from the onions.
There you have it, folks! A flavourful and robust Spicy Egg Curry Recipe that you’ll be chuffed to bits with. Dress it with basmati rice or warm, fluffy chapatis, and you’ve bagged yourself a meal worthy of kings. Now, off you go to turn your average culinary day into a glorious food-venture!
0 Comments