Description
This egg curry is made with steamed eggs and cooked into a delicious, spicy korma that relies entirely on a blended paste of spices, onion and a few other ingredients.
Ingredients
Scale
- 4 eggs
- Oil
- ¼ cup milk
- ½ tsp fennel seeds
- 3–4 cloves
- ½-inch cinnamon stick
- ½ tsp white poppy seeds
- 1 tbsp coriander seeds
- 2 stems curry leaves
- 1-inch piece dry coconut
- 4–5 green chilies
- 1 tbsp ginger-garlic
- 1 large onion, chopped
- Pinch of Turmeric
- Salt
- Red chili powder, optional for extra spice
- Water
Instructions
- In a heat-safe wide bowl, spread a little oil over the bottom. Crack in the 4 eggs, add the ¼ cup milk and a pinch of salt. Beat with a fork.
- Place some water in a saucepan and put a trivet inside. Set the bowl of eggs on the trivet, cover, and cook over medium heat for 15–20 minutes, or until the eggs are set.
- While the eggs cook, place the green chilies on a saucepan and just blister them quickly.
- Add the following to a blender: ½ tsp fennel seeds, 3–4 cloves, ½-inch cinnamon stick, ½ tsp white poppy seeds and 1 tbsp coriander seeds. Pulse until well ground.
- Add the chopped onion, ginger, garlic, dry coconut, and blistered green chilies. Blend well into a masala paste.
- Add about 1 tbsp oil to a saucepan.
- Add the blended masala, a pinch of turmeric and a pinch of salt. Mix together. If you want it spicier, add ½–2 tsp red chili powder, to taste.
- Cook on high for about 5 minutes, stirring. Add ⅓ cup water, mix, cover, and cook on high for another 5 minutes. Add the curry leaves.
- By now your steamed eggs should definitely be cooled down. Cut the eggs like you would cut a brownie into squares.
- Once the steamed egg mixture is cooked through, remove it from the bowl and cut it into squares, similar to brownies.
- Add the egg squares to the pan with the korma. Cover and cook over medium heat for 5-10 minutes.