Disclaimer: This one’s heavily inspired by Archana Pidathala’s marinated potato curry from the book Five Morsels of Love. I’ve tweaked it and turned it into an egg curry. A golden one at that.
When you assume a vegetarian friend who recently gave up meat eats eggs, one would end up with an impromptu egg curry like this one. Turns out she gave up eggs as well. However, the golden egg curry was swiped off clean within minutes of serving. I didn’t get to eat it myself except for the tasting part during the cooking process.
Eggs – 5 (hard boiled and halved)
Chilli powder – 1/2 tsp
Turmeric – 1/2 tsp
Salt – 1/2 tsp
Oil – 2 tbsp
Mix the salt, chilli and turmeric powder together and sprinkle all over the eggs. Heat oil and place eggs yolk side down. Let them fry for about a min till they turn golden brown. Flip them over and turn off the flame.
Fresh/dry coconut – 1/4 cup
Green chilli – 2
Coriander powder – 1.5 tsp
Cumin seeds – 1 tsp
Ginger – thumb size piece
Garlic – 6-7 cloves
Cinnamon – 1 inch piece
Grind all the ingredients to a paste with some water.
Yoghurt – 1/2 cup whisked so it’s smooth
Turmeric powder – 1/2 tsp
Whisk the turmeric and yoghurt together. And then mix in the ground paste as well.
Coconut oil – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 2 sprigs
Dried red chilli – 3
Heat oil, add the mustard seeds to splutter. Add the chilli and then the curry leaves.
Onion – 1, chopped
Tomato – 1, chopped
Add the onion and tomato with a touch of salt, let it cook for 5 mins.
Add the whisked curry base with 1/2 cup water and let it simmer for 5 mins.
Now add the fried eggs to this and cover and simmer for another 3 mins.
Garnish with chopped fresh coriander leaves.