Egg curries are a rare occurrence in my kitchen, they almost never happen. This is mainly because the sonny boy dislikes eggs and so I try and disguise eggs in other forms before feeding him. I mostly bake a lot with eggs or make a French toast for him. An egg curry is usually reserved for days when I haven’t made a plan of what to cook for lunch and this again doesn’t happen very often unless I have hit a major cooking roadblock. Last week when I was debating on whether to make a pure vegetarian fare for lunch, the hubby volunteered to make something simple with eggs. So this recipe was the outcome of his experiment. We really enjoyed it and now I am wondering if I should dedicate one day a week for egg based curries. Well, when I was little I used to love spending my vacations at my cousins’ place and my aunt used to make egg curries every Saturday. She carried on with this tradition for many many years and if you landed up at their place on a Saturday, you could expect a nice egg curry for lunch! The best part about this egg curry affair was that the eggs were laid by the chickens raised at home. You see my uncle was very passionate about raising chicken and growing fruits & vegetables in his backyard as a means to keeping himself busy after returning from his stint in the Middle East during the Gulf War. So apart from dogs and cats, chickens roamed wild and free in the huge garden. I am sure that these ‘free-range’ chickens who led a stress-free life (apart from facing the risk of being gobbled by an occasional snake or being chased by the psycho cat from the neighbourhood) were able to produce high-quality organic eggs that we got to enjoy.
Talking about food traditions, it would be unfair if I didn’t mention the lovely egg curries that my mother used to make. I totally love eggs and so it was little wonder that whenever she made egg curry, I mopped my plate clean in under 5 minutes. There’s something just so delicious about the egg yolk being mashed up and mixed with curry, no? Egg curries are perfect with plain rice or chapathis or pulaos.
I hope you have tried the recipes on the blog as of now. If not, here are some egg curry recipes for you. Do let me have your feedback if and when you’ve tried these and don’t forget to stay tuned for more recipes coming right up for you this week!
Egg Pepper Curry
Egg Pepper Curry is a perfect accompaniment to piping hot steamed rice or chapathis. Make this combination your weekday meal!
Course: Main Course
- 6 eggs
- oil or ghee for frying
- salt to taste
For the masala:
- 2 small-medium sized onions thinly sliced * see notes
- 1/2 teaspoon cumin seeds
- 15-20 peppercorns
- 1 teaspoon red chilli powder (adjust to taste)
- 1/8 teaspoon turmeric powder
- 6-8 cloves of garlic, peeled
- 1/2 inch fresh ginger
- 10-15 curry leaves
- one marble sized ball of tamarind
- 2 tablespoons grated coconut or 1 tablespoon coconut milk powder (optional)
Place the eggs in a sufficiently large pan and cover them with water. Bring to a boil and cook for 12 minutes. Remove from heat, discard the hot water and place in cold water. After 5-7 minutes, peel off the shells and using a knife slit the eggs lightly (just halfway into the eggs)
In a wide based pan/kadai, heat the oil and add the cumin & peppercorns, add onions and fry till golden brown. Then add the ginger, garlic, grated coconut (if using) and fry for a couple of minutes.
Remove from the pan and let the fried ingredients cool for a bit. Then grind them all together along with the red chilli powder, turmeric powder, curry leaves and tamarind to a fine, smooth paste. Transfer the paste to a bowl and reserve the water from the mixer jar
To the same pan, add some more ghee or oil and fry the masala for a couple of minutes. Add the reserved water from the mixer jar, salt to taste and bring the curry to a boil.
Add the boiled eggs and simmer for a couple of minutes, covering them with the curry. Turn off the heat
Serve hot with rice.