Egg curry is a dish I found whereas touring in India in 2017, tailored right here with a simplified method that makes use of retailer purchased curry powder, coconut milk, and canned tomatoes as an alternative of mixing particular person spices from scratch. My model provides soy sauce to the curry base, a way borrowed from Chinese language house cooking that creates a extra savory taste.
After I bought again from India, I discovered it troublesome to make conventional Indian curry each day as a result of it requires so many particular person spices. My mother has a household braised beef dish that makes use of curry powder, soy sauce, and tomato paste collectively, and that mixture impressed the sauce for this egg curry. I exploit the identical method in my Singapore noodles and vegan dumplings, the place curry powder and soy sauce work nice collectively.
For my recipe, I cook dinner the onions till golden, toast the curry powder with garlic and ginger, then simmer every part with coconut milk and canned tomatoes till thick and wealthy, all in about half-hour. The leftover sauce tastes even higher the following day, and you may throw in chopped greens, shrimp, or leftover rooster for a very new meal. I hope you give this egg curry a strive at house, I imply it’s tremendous simple to make and tastes unimaginable!
Components
To make it simple for you, I merely divide the substances into 3 teams: the eggs, the curry base aromatics, and the sauce.
Eggs: I exploit giant eggs, boiled to my most popular texture. You’ll find the advised cooking instances within the “How one can Make” part beneath.
Aromatics: Minced white onion, garlic, and ginger cooked in butter type the flavorful base.
Sauce: Curry powder, cumin powder, and black pepper toast briefly with the aromatics earlier than I add canned diced tomatoes, full fats coconut milk, rooster inventory, and soy sauce. The coconut milk creates a creamy base whereas the tomatoes add acidity and physique.
How one can make
1. Boil the eggs: Carry a pot of water to a boil, then flip to low warmth. Fastidiously decrease the eggs in with a ladle. Cook dinner 6 minutes for runny yolks, 8 for medium, or 10 for onerous boiled. Switch instantly to an ice bathtub, then peel and put aside.
2. Cook dinner the onions: Add butter to a dutch oven or medium skillet over medium warmth. Add the minced onion and cook dinner, stirring often, till tender and frivolously golden, about 8 minutes.
3. Add the aromatics: Add the garlic and ginger. Cook dinner and stir for about 1 minute till aromatic.
4. Toast the spices: Add the curry powder, cumin powder, and black pepper. Stir and cook dinner for about 1 minute to deliver out the flavors.
5. Construct the sauce: Add the canned tomatoes and coconut milk. Stir and cook dinner for two to three minutes to mix. Pour within the rooster inventory and soy sauce. Carry to a boil, then flip to medium low warmth.
6. Simmer: Cook dinner uncovered for about 10 minutes, or till the sauce thickens sufficient to coat the again of a spoon. Style and regulate with salt if wanted.
7. Add the eggs and serve: Flip off the warmth. Place the peeled eggs into the curry sauce and spoon sauce over them. Serve scorching over steamed rice, garnished with chopped cilantro.
My Straightforward Cooking Ideas
Cook dinner the onions till golden: The 8 minutes of cooking could appear lengthy, however correctly softened onions create the graceful, wealthy base that carries the whole sauce. Dashing this step leaves the curry tasting uncooked.
Toast the spices earlier than including liquid: Cooking the curry powder and cumin within the fats for a minute prompts the flavors and removes any uncooked, powdery style. I stir always so the spices don’t burn.
Add the eggs on the very finish: The normal methodology simmers the eggs within the sauce, however I discovered the additional cooking doesn’t make a giant distinction for the reason that eggs are already smothered in sauce when served. Including them on the finish lets me maintain the yolks on the precise texture I would like.
Use full fats coconut milk: Mild coconut milk makes the sauce thinner and fewer wealthy. I at all times use full fats for a creamy restaurant high quality consistency.
My favourite solution to serve
I serve this egg curry over a giant bowl of steamed rice so the sauce swimming pools across the edges. The mixture of creamy curry and heat rice is strictly the type of consolation meals dinner my household needs after a protracted day. For extra egg based mostly dinner concepts, try my egg foo younger or a easy egg fried rice.
The leftover sauce is without doubt one of the finest elements of this recipe. I reheat it and toss in no matter I’ve, like chopped greens, shrimp, or leftover rotisserie rooster, for a very new meal in minutes. In order for you one other simple curry evening, strive my Chinese language curry rooster or pair this with a bowl of egg drop soup on the aspect.
Ceaselessly ask questions
What sort of curry powder ought to I exploit?
I exploit a normal retailer purchased curry powder mix from the grocery retailer. Gentle Madras curry powder additionally works effectively. I don’t advocate making your individual mix for this recipe for the reason that simplicity of utilizing a pre blended powder is the entire level.
How do I retailer the leftover sauce?
I retailer the sauce in an hermetic container within the fridge for as much as 3 days. It truly tastes richer the following day because the flavors develop. I reheat it on the range over medium low warmth and add the eggs recent when serving.
Can I freeze this dish?
I freeze the sauce with out the eggs for as much as 1 month. The eggs don’t freeze effectively for the reason that whites flip rubbery. I boil recent eggs when I’m able to serve and add them to the reheated sauce.
Chinese language Cooking Made Straightforward
Are you new to this web site? This free e mail collection is a good place to start out. I’ll stroll you thru a couple of of my hottest recipes and present you the way and why they work. You’ll shortly begin to cook dinner higher Chinese language meals in your individual kitchen.
After I need a fast dinner that is nonetheless tremendous satisfying, this simple egg curry is what I make. I simmer the eggs in a wealthy sauce of curry powder, coconut milk, and canned tomatoes till every part comes collectively right into a comforting meal. The entire dish is prepared in half-hour, which makes it good for a busy weeknight.
Stop your display from going darkish
Boil the egg
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To boil the eggs, warmth a pot of water (sufficient to cowl all of the eggs, however not together with the eggs yeover excessive warmth till boiling. Flip to low warmth. Fastidiously place the eggs into the pot utilizing a ladle, to forestall the shells from cracking. Boil 6 minutes for runny yolks, 8 minutes for medium soft-boiled, or 10 minutes for hard-boiled eggs.
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Whereas cooking the eggs, put together an ice bathtub by combining ice and faucet water in a giant bowl.
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As soon as the eggs are cooked, instantly switch them to the ice bathtub to chill for two to three minutes. Should you don’t have ice available, merely run cool faucet water over the eggs for a pair minutes till they settle down.
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Should you plan to serve the curry as quickly because the sauce is completed, peel the eggs and set them apart. Should you’re making the curry forward and serving it later, retailer the eggs within the fridge for as much as 4 days and peel them if you’re able to serve.
Cook dinner the curry
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Add butter or oil to a 4-quart / 3.78-liter dutch oven (or a medium-sized nonstick skilleand warmth over medium warmth till scorching. Add onions. Cook dinner and stir till tender and frivolously golden, 8 minutes or so.
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Add the garlic and ginger. Cook dinner and stir for 1 minute to launch the perfume.
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Add the curry powder, cumin powder, and floor black pepper. Stir and cook dinner to combine effectively, 1 minute or so.
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Add the canned tomatoes and coconut milk. Stir and cook dinner for an additional 2 to three minutes.
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Add the rooster inventory or vegetable inventory and soy sauce. Carry to a boil. Flip to medium-low warmth. Simmer uncovered for 10 minutes, or till the curry thickens sufficient to coat the again of a spoon. Style for seasoning and regulate with salt if mandatory. Flip off warmth and take away the pot from the range. Add the eggs if you’re able to serve, particularly for the runny yolk / tender boiled eggs, in order that they keep tender.
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Serve scorching over steamed rice garnished with cilantro (if desireas a primary dish.
Ingredient Substitution Information
- I used packaged curry powder combine on this recipe. The gentle Madras curry powder will work effectively, too.
Serving: 4g, Energy: 425kcal, Carbohydrates: 18.9g, Protein: 14.5g, Fats: 35.4g, Saturated Fats: 25.4g, Ldl cholesterol: 287mg, Sodium: 472mg, Potassium: 788mg, Fiber: 6.4g, Sugar: 8.1g, Calcium: 90mg, Iron: 5.9mg
Did you make this recipe?
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