How To Make Egg Curry
Egg curry is a popular dish in many parts of the world, particularly in India, Pakistan, and Bangladesh. It is a flavorful and delicious dish that combines boiled eggs with a rich and spicy curry sauce.
To make egg curry, you will need the following ingredients:
Eggs
Oil
Onion
Tomatoes
Ginger-garlic paste
Spices (cumin, coriander, red chili powder, turmeric, and garam masala)
Salt
Water
Cream or coconut milk (optional)
Coriander leaves (for garnish)
The cooking process involves boiling, peeling, and seasoning the eggs, preparing the curry base by sautéing onions, ginger-garlic paste, and tomatoes, adding the spices and cooking for a few minutes. Water is added to make a sauce, and the boiled and seasoned eggs are added to the mixture. The curry is cooked for a few more minutes until it thickens, and optionally, cream or coconut milk is added for a creamy texture. The curry is garnished with chopped coriander leaves and served hot with rice, naan or roti.
Boiling the eggs:
Place the eggs in a pot and add enough water to cover them.
Bring the water to a boil over high heat.
Once the water starts boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes.
After the cooking time, turn off the heat and remove the pot from the stove.
Drain the hot water and rinse the eggs under cold running water for a minute to stop them from cooking further.
Peeling the eggs:
Tap each egg gently on a hard surface to crack the shell all over.
Start peeling the eggshell from the wider end of the egg.
Under running water, gently peel the shell off the egg, starting from the cracked part and working your way around.
Peel off the thin membrane from the egg white, if any.
Cutting the eggs into halves or quarters:
Place the peeled eggs on a cutting board and cut them into halves or quarters, depending on your preference.
Sprinkling salt and turmeric on the eggs:
Sprinkle some salt and turmeric on the cut eggs and set them aside until you're ready to add them to the curry.
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