Best A Very Anglo Indian Egg Curry Recipes

A Very Anglo-Indian Egg Curry image

Provided by Ppaperdoll

Categories Asian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

Steps:

Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

Delhi-Style Egg Curry image

Provided by Daydream

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

2 -3 tablespoons peanut oil
1 onion, sliced finely into half-rings (approximately 5 oz.)
1 tablespoon peeled and finely chopped fresh ginger
5 cloves garlic, peeled and pressed through a garlic crusher
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon pure chile powder
1 teaspoon bright red Hungarian paprika
4 tablespoons natural yoghurt
2 -3 medium tomatoes, peeled and very finely chopped (about 10 oz in all)
12 fluid ounces chicken stock
1/4 teaspoon salt, to taste
4 fluid ounces whipping cream
1/4 teaspoon garam masala
1 -3 fresh hot green chili pepper, left whole (or finely chopped for a hotter dish)
4 tablespoons chopped fresh cilantro
8 hard-boiled eggs, peeled and halved lengthways

Steps:

Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
Toss in the ginger and garlic and continue to stir and fry for a minute.
Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
The sauce can be prepared to this stage ahead of time.
When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
Serve as recommended above with parathas or rice.