Spicy Egg Curry / Anda Curry Recipe
Remember I made that bowl of delicious and comforting spaghetti in marinara and fresh basil? There was a cup worth of marina leftover from it. Instead of throwing it away or making a round of pasta, I turned it into a spicy egg curry. Everyday anda curry is one of my favourite dishes. Very easy to make and is ready in a matter of minutes. By adding chilli powder and meat masala or garam masala, the marinara isn’t marinara anymore. A great way to use up leftover sauce is to turn it into something completely different.
You can poach the eggs in the tomato sauce or do what I did – boil and pan fry the eggs before putting them in the sauce. Garnish with some coriander leaves and serve with hot roti. It’s quite a thick curry so roti is a great way to scoop up some of that spicy and delicious curry with that egg.
Leftover marinara sauce – 1 cup (or puree 3-4 ripe tomatoes with 3 cloves of garlic)
Onion – 1 small chopped
Garlic – 2 big garlic cloves
Eggs – 2 boiled
Turmeric – 1/2 tsp
Chilli powder – 1/2 – 1 tsp
Garam masala or any meat masala – 1 tsp
Cumin powder – 1 tsp
Oil or butter – 2 tsp
Salt to taste
Coriander leaves to garnish
Boil eggs and cut them into halves.
Dust a little chilli powder, turmeric powder and salt on each half.
Grease a nonstick pan with a tsp oil and bring it up to heat.
Place the eggs yolk side down and turn them over after about a min. Let it brown on the other side too.
In the same pan, heat 2 tsp oil or butter.
Saute the onions until translucent and add the garlic.
Now add the turmeric, chilli powder, cumin powder and some salt. Mix well.
Add a splash of water if it’s too dry.
Add the tomato sauce and mix well.
Check for taste and make any adjustments.
Cover and let it simmer for 5 mins.
Now add the eggs and give it a stir.
Garnish with coriander leaves.