Friday, August 17, 2012

Spicy Egg Curry


Eggs are healthy, budget friendly and easy to fix.  Everyone in my house eats eggs so sometimes when I need a quick "meat" curry to go with a rice and curry meal it's a perfect choice.  This is one of my mother's recipes that everyone loves.  You can make it as spicy as you want.  I added 1 tablespoon of chili powder, but you can just add 1 tsp to see how you feel about the spice level.

8-12 hard boiled eggs
1 medium onion finely chopped
1-2 green chilies finely sliced
1 cup of chopped tomatoes or 1 can of diced tomatoes
12-20 curry leaves (optional)
1-2 pandan leaves (optional)
1 tsp fenugreek seeds
1 Tbs red chili powder (or to taste) see note*
1 tsp roasted curry powder
1/2 tsp turmeric
1 Cinnamon stick or a few pieces  of cinnamon bark
1-2 cups of milk (I used regular cow's milk)
salt to taste

1 Tbs of canola oil

Note:  The chili powder in this recipe is from the Indian store and it's from spicy red chilies.  Do not use the American "chili powder" that is used in making chili con carne.

Boil eggs and peel. Set aside until later. In a large pan, add 1 Tbs of canola.  Add curry leaves, pandan leaves, cinnamon stick and fenugreek seeds for 30 seconds to fry.

Then add the onions and chilies and saute for another 2-3 minutes.
Then add the tomatoes and salt cook for another 2 minutes.

Next add the chili powder, curry powder and turmeric and cook for another 2-3 minutes.  Then add the milk and taste for salt and seasoning. 

Finally add the boiled eggs that have been cut into half.  Simmer for a few minutes so the eggs can absorb some of the curry flavors.  Serve hot with flat breads, rice etc.. Enjoy.

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