egg curry

Usually reserved for special occasions, this dish is traditionally served with boiled eggs, so it works well with the turmeric boiled egg curry (also available onilne), says O Tama.

Recipe by O Tama Carey, from Lankan Filling Station.

Spiced saffron and cashew rice

saffron

ghee

onion, finely chopped

cardamom pods, bruised

cinnamon quill

cloves

star anise

x 10cm pandanus leaves (from Asian food shops)

(500 grams) basmati rice, rinsed, drained

(625 milliliters) coconut milk

curry leaves

(60 grams) ghee

onion, thinly sliced

tbs brown mustard seeds

cashews

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981818033001&=domain=del

5348771529001-5981818033001

Fried hard boiled eggs with a golden crust are served in a mouthwatering velvety weeknight Thai yellow curry that's chockfull of feel-good everyday veggies! 

Thai Yellow Egg Curry

Large Eggs

TBLS

½ Red Onion (or yellow

1.5 TBLS minced Ginger

2–6 Prik Kee Nu Green Chilies (optional),

carrots

Baby Corn –

2-4 TBLS Thai Yellow Curry Paste (I use Mae Ploy’s)

TSP Corn Starch + ½ cup water (mixed together to make a slurry)

TSP Turmeric Powder

TSP Thai Chili Powder (optional),

TBLS Fish Sauce

TBLS Lime

Baby Spinach

TBLS chopped fresh Coriander (Cilantro)

Prepare the ingredients

Chop the red onion, garlic, ginger, Bird’s Eye red chilies, Prik Kee Nu green chilies (if using), carrots, potatoes, baby corn, makrut lime leaves, and coriander as indicated in the ‘Ingredients’ section. Thinly shave the coconut sugar disc with a knife. Whisk together the corn starch and water in a small measuring cup (for easier pouring) or bowl until combined well and a slurry has formed.

Prep:

Boil the eggs

Bring a pot of salted water to a rolling boil. Use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium-boiled eggs, or 10 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice bath (a bowl filled with water and ice). Peel after 10 minutes.

Fry the eggs

Heat 3 tablespoons of canola oil in a large wok over medium heat. Once hot, add the eggs and sauté until lightly golden and blistered on all sides – about 6-7 minutes. Use tongs to hold the eggs up and brown the tips too. Transfer to a paper towed lined plate to drain, then slice in half and set aside. Scoop out and discard any crispy browned bits in the wok and set it back on the stovetop.

Sauté onion and aromatics

Heat the oil in the wok over medium-high heat. Once hot, add the red onion, garlic, and ginger. Sauté for 1 minute, then add the red chilies and Prik Kee Nu green chilies (if using) and sauté for 30 seconds until fragrant.

Add the veggies

Add the carrots, potatoes, and baby corn and sauté for 1-2 minutes until slightly softened.

Build the curry

Add the Thai yellow curry paste and stir-fry for a minute to break it down and combine with the veggies. Then pour in the coconut milk. Give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom), then pour it into the wok and stir to combine.

Stir in the seasonings

Stir in the turmeric powder, Thai chili powder (if using), finely minced makrut lime leaves, coconut sugar, and fish sauce. Turn the heat down to medium and cover the wok. Simmer for 20-24 minutes, or until the potatoes and carrots are tender.

Add the lime juice, greens, and eggs

Stir in the lime juice, baby spinach, and chopped coriander. Taste and adjust seasonings by adding more lime juice or sugar if needed. Add the halved eggs and simmer for 3-5 minutes, or until the eggs have heated through. Then switch off the heat. (Note: If you’re not particular about presentation, you can stir the eggs into the curry and simmer for 3 minutes or until heated through instead.)

To Serve

Garnish with more chopped coriander and sliced red chili, and serve with warm steamed rice and lime wedges for squeezing if desired.

For the Thai Yellow Egg Curry:

Huge flavor and so good with eggs.  Certainly comfort food at it's finest! I love it.

This onion egg curry without tomatoes is a South Indian Kerala style easy egg onion masala which is delicious and can be served as a side dish with chapathi or poori.

Egg Curry Without Tomatoes

eggs

onions

garlic

green chilies

water

extra water as needed to boil the eggs

salt (or as needed)

mustard seeds

dry red chilies (broken)

turmeric powder

red chili powder

coriander powder

garam masala powder

Boil the eggs in enough water with salt in low to medium heat for about 10 minutes until the eggs are cooked, keep the boiled eggs aside.

Peel the onions and slice into thin long slices. Keep the sliced onions aside.

Heat oil in a pan or skillet (or use a kadai), add mustard seeds.

When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.

Add garlic and green chili to the pan, stir fry for about 1 to 2 minutes.

Add the onions and enough salt, mix everything well and stir fry the onions until the onions are transparent, this will take about 7 to 8 minutes.

Add all spices other than the garam masala powder (we add this towards the end) to the onion, mix well and stir fry for another 8 to 10 minutes or until the onions are lightly browned and the spices are well blended with the onions.

Add the water to the onions, mix well, cover the pan or skillet and cook for another 4 to 5 minutes.

Open the pan, add the garam masala powder to the mixture and let it simmer in medium heat for another 10 more minutes or until the onion gravy is well blended with the garam masala. By this time you can see that the gravy has turned almost dark in color and the oil is separating from the gravy. Now the onion gravy for the egg curry is ready, let us add the eggs to this gravy.

Remove the shells from the boiled eggs and slice each egg in half.

Add the egg halves to the onion gravy with the yellow side up, and using a spoon, add some gravy on top of the egg halves.

Cover and cook the onion egg curry in low heat for another 2 more minutes so the onion masala will mix well the eggs.

Egg curry is a popular side dish made with boiled eggs cooked in onion tomato gravy. This punjabi style egg curry is flavorful, delicious and goes well with roti, naan, paratha or rice.

Egg Curry Recipe

ghee (or oil)

tomatoes (finely chopped or 3 medium tomatoes pureed)

green chilli ((optional) chopped or slit)

ginger garlic paste (or finely minced)

salt ((adjust

water ((adjust slightly as needed))

coriander leaves (chopped finely)

Kasuri methi ((dried fenugreek leaves, optional))

sugar ((optional))

cream (or 10 cashews blended with ½ cup water (optional))

bay leaf

cinnamon piece

green cardamoms

red chilli powder

garam masala ((refer notes))

coriander powder ((optional))

turmeric

Fine chop or puree the onions. If you prefer to puree the onions, first boil diced onions in 2 cups of water for 4 mins until transparent. Drain the water and puree them in a blender.

Refer notes below to boil eggs perfectly. Wipe dry the boiled eggs or air dry until moist free. Prick each egg with a fork 2 to 3 times. We do this so the eggs don&#39;t splatter oil and burst in the pan while frying.

Heat 1 teaspoon ghee or oil in a nonstick pan &amp; Fry the eggs until golden &amp; slightly blistered. Remove the eggs to a plate &amp; optionally sprinkle 2 to 3 pinches each of chilli powder &amp; garam masala.

Preparation

Heat 2 tbsp oil and add bay leaf, cardamoms and cinnamon. 

When they begin to sizzle, add onions &amp; green chilli. Saute onions until golden and the raw smell has almost gone.

Add ginger garlic paste and saute until the raw smell goes off, for about a minute. 

Then add tomatoes and saute well until the mixture turns mushy.

Next add red chili powder, garam masala, coriander powder, turmeric, sugar and salt.  Saute everything well until a  nice aroma comes out &amp; the mixture leaves the sides of the pan.

Pour water 1 to 1¼ cups water and mix well. Cover and cook until the curry thickens and you see traces of oil over the curry.

Taste test and adjust salt. Add the fried eggs and kasuri methi. Mix and simmer for a while. Sprinkle chopped coriander leaves. Serve punjabi egg curry with roti or naan or plain rice.

Optional - Pour 3 to 4 tbsps cream or Blend together 10 cashews with half cup water to smooth milk. Pour it to the curry. Cook covered for 2 to 3 mins until the curry turns thick.

How to Make Egg Curry

Press saute button and add oil to the inner pot of the Instant pot. Add spices &amp; bay leaf.

Add ginger garlic and fry for 30 seconds. Then add the tomatoes and salt.

Fry until the tomatoes breakdown. Add chilli powder and turmeric. Saute for a min.

When the cumin begins to sizzle add onions and green chilli. Saute until the onions turn light golden.

Then pour 1 cup water and deglaze the pot by scrubbing the bottom of the pot with the spatula.

Place a long leg trivet. Place your basmati rice bowl. Cover it.  Then place the eggs in another bowl. Cover it.

Secure the IP with the lid. Position the steam release handle to sealing.

Press the pressure cook button (high pressure). Set the timer to 7 mins.

When the IP is done, press the cancel button.

When the pin drops, open the lid. Do a quick manual release by moving the steam release handle from sealing to venting. You can also wait for 5 mins for a natural release.

Pour cold water to the eggs and let them cool down. Peel the eggs and prick them with a fork.

Press the saute button and simmer the eggs in the curry for a minute. Then pour the cream or cashew milk or coconut milk.

Stir well and cook until the curry thickens. Taste and add more salt if needed. Turn off and garnish with coriander leaves.

Instant pot egg curry

https://www.youtube.com/watch?v=G_-tyTUb0F0

This Instant pot egg curry with rice is super easy and quick to make. You can make the gravy, boil the eggs and cook rice all at one time. 
Tips to make instant egg curry
1.You can substitute bay leaf with curry leaves.
2.I have used basmati rice here so I cooked for 7 mins. Since rice is cooked following a Pot-in-pot method it doesn't get mushy.
3.If you are using normal rice, then soak it until you prepare the ingredients for instant pot egg curry. Then cook for 9 mins. The eggs may slightly over cook so it is good to use chilled eggs. Also add a few tbsps more water.
4. Using coconut milk or cashew milk is optional but it is a total game changer. So consider adding it.
Recipe-
https://www.indianhealthyrecipes.com/punjabi-egg-curry-anda-curry-dhaba-style/

Instant Pot Egg Curry - How to make egg curry in instant pot

Spicy Egg Masala is a savory and aromatic Indian dish prepared with boiled eggs that are added to a masala gravy. A comforting dish that&#039;s a great source of protein and ideal for a cold evening.

Egg Masala Recipe (Spicy)

tsp oil

tbsp oil

cumin seeds

tsp mustard seeds

chilies

red onion (finely chopped)

tomatoes (chopped)

ginger (chopped)

garlic (chopped)

tsp red chili powder

tsp Kashmiri chili powder

cumin powder

water (to deglaze pan and cook spices)

boiled eggs

tbsp fresh cilantro (chopped)

tbsp kasoori methi

tsp garam masala

Salt

Boil eggs, once done, place them in cold water for 5 minutes. (Image 1)

Tap, roll, and peel the eggs. The skin should come right off. (Image 2)

Now make 1-inch slits in the eggs - not too deep. Do this gently so you don't cut the eggs in half. (Image 3)

Once done, this is what you should have. (Image 4)

Heat a pan on low-medium heat, once hot, add a teaspoon of oil. Once the oil heats up, add 1/8 tsp of red chili powder and 1/8 tsp of turmeric powder. (Image 5)

Saute the spices for about 30 seconds. (Image 6)

Now add the boiled eggs and swirl them around for 2-3 minutes until the exterior is lightly browned. (Image 7)

This is what you want. Remove the eggs from the pan and set aside. (Image 8)

Step 1 - Boil, Peel & Saute Eggs

Heat the same pan on medium heat. Add oil and once hot, add mustard seeds and cumin seeds. Saute for 30 seconds. (Image 1)

Now add curry leaves and green chilies. The curry leaves will splutter so cover the pan with a lid to avoid hot oil on yourself. Saute for a minute or so. (Image 2)

Now add onions - season them with salt. Saute until lightly brown. (Image 3)

Add the ginger and garlic - saute for a minute. (Image 4)

Now add tomatoes and season with salt. (Image 5)

Saute for a minute. (Image 6)

Cover with a lid and cook the tomatoes for 8-10 minutes on low-medium heat. Stir occasionally to prevent the tomatoes from burning. (Image 7)

This is what you should have. (Image 8)

Add a 1/4 cup of water to deglaze the pan. (Image 9)

Pick up the little brown bits from the bottom of the pan. (Image 10)

Add powdered spices - coriander powder, cumin powder, red chili powder, turmeric powder, and Kashmiri chili powder. (Image 11)

Cook the spices for a minute and this is what you should have. (Image 12)

Now add the boiled eggs and 1 1/4 cups of water. (Image 13)

Cover with a lid and cook for 3-4 minutes on medium heat. (Image 14)

Add garam masala, Kasoori methi (fenugreek leaves), and fresh cilantro. (Image 15)

Stir and add a squeeze of lemon juice as needed. Stir again. Wait 15 minutes before serving with roti or rice. (Image 16)

Step 2 - Cook Egg Masala

Tried this recipe just now,  it's awesome!  I always wanted to make egg masala and finally did. I add 1 teaspoon of molasses sugar and it's tasting great! Tq honey ?

This spicy egg curry is soooo good, yummmm.. I make it every time we have guests:-)

Wicked recipe. Thanks. Just made it tonight.

Bursting with tomatoes, onions, garlic, and chiles, this rich south Indian egg masala recipe (egg curry) is perfect comfort food. Low carb and keto recipe.

Egg Masala (Indian Egg Curry Recipe)

hard boiled eggs, peeled

tomatoes,

onions ((3 oz))

olive oil

cinnamon

curry leaves ((optional))

serrano pepper,

garlic, roughly chopped

tomato paste

tsp chicken base ((or vegetable base))

cilantro

coriander powder ((more

Asha’s original recipe calls for several spicy green peppers and mentions tomatoes as an option. She also lists 3 onions (one to fry and two to make into a paste) and 5 cloves of garlic. While they use smaller onions in India, I reduced the amount of onions and garlicand added tomatoes. She uses a mortar and pestle to make a paste of onion, garlic, green chilies, a fresh coriander sprig and coriander powder (a wet masala). Add this masala to the browned onions and heat until the raw smell subsides before adding the water. Her traditional recipe does not include chicken/vegetable base or tomato paste. I found that tomato paste helped thicken the sauce and the chicken base rounded-out the flavors. She uses 2 teaspoons of oil. I added more oil/ghee to align macros to a ketogenic diet.

NOTE:

To seed the tomatoes, cut the tomatoes in half crosswise and squeeze them over the garbage to remove the gel and seeds.

Grind the masala ingredients to a paste using a small food processor or a mortar and pestle. (Alternately, add all of the masala ingredients and the tomatoes to the bowl of a food processor. Puree until smooth.) If using ground cinnamon, add it here. Add water if needed to help the process along.

Preparation:

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