Bored of boiling, poaching, frying or even making an omelet with an egg? Why not try egg curry cooked in spicy cream sauce? It is full of flavours, easy to cook and presents a completely different experience to cook an egg. What’s interesting is, it makes a nice main meal to enjoy with a naan or rice. This spicy cream egg curry is a simple recipe with the exotic spices and creamy ingredients that produce a tastier dish than your usual egg preparations.
An excellent way to entertain your guests or your family with this fine egg curry with lots of character and flavours. Always use free range eggs. You may substitute single cream with coconut milk for a plant based diet. Serve spicy and creamy egg curry with rice or roti or naan for a delicious meal experience.
Spicy Creamy Egg Curry
Here is Your Recipe
3 tbsps cooking oil
2 medium onions finely chopped
1" cube ginger, grated
1 fresh green chilli, finely chopped
½ pt single cream (or coconut milk)
1 tbsps lemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
½ tsp salt
¼ tsp garam masala
2 tsps tomato paste
¼ pt chicken stock
6-8 hard boiled eggs, halved
1 tbsp fresh coriander, chopped
Heat the oil over a medium heat in a large frying pan.
When hot put in the onions.
Stir and fry for about three minutes or until the pieces are browned at the edges.
Add in the ginger and chilli. Stir and fry for a minute.
Place in cream, lemon juice, ground roast cumin, cayenne, salt, garam masala, tomato paste and chicken stock.
Stir to mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce in a single layer, cut side up.
Spoon the sauce over them.
Cook over a medium heat for about five minutes, spooning the sauce over the eggs.
Serve sprinkled with fresh coriander.
Use free range eggs for better taste