HomeCooked: Amma's Egg Curry Recipe | Riot of Flavours
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Amma’s Egg Curry

October 5, 2012

go to link I’ve been suffering from cook’s block! It’s something like writer’s block but only for cooks! I can’t make anything, and I’m totally uninspired when it comes to cooking dinner this week. Usually, I make a mental note of what I have in the fridge, while I’m at work, and set up the entire menu. But of late, I’ve been at a loss. As a result, nothing I’ve made this week has turned out good, leave alone great! Yesterday, the husband came home to find me depressed because my Dahi Bhindi (which I wanted to post here) was a disaster. The colour wasn’t right, the taste was okay, I didn’t like the texture – blah blah, I lamented. Either that, or something’s wrong with my taste buds!

follow url Anyway, this post might just awaken yours. I’ve been getting feedback from readers asking me for Indian recipes, savoury recipes, and the likes. So, I decided to make something special — Amma’s egg curry. It’s a recipe that Amma had got from one of our Bengali neighbours in Salalah. It’s sweet, sour and spicy hot! And, it looks like this!

Print Recipe
Amma's Egg Curry
Ideal for when you want neither vegetarian food nor a meaty dish...
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To fry
Gravy
To grind
Course main course
Cuisine indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
To fry
Gravy
To grind
Instructions
  1. Boil the eggs for ten minutes till hard; peel and prick with a fork all around.
  2. Coat this with a mixture of the turmeric powder and garam masala powder with salt and set aside. Now, grind all the 'to grind' ingredients into a fine paste.
  3. In a wok, put some oil, and when it is hot fry the green chillies, onions and chilli powder till the onions caramelise (become dark brown).
  4. Then, add the ground paste and fry till any excess liquid evaporates and the oil leaves the sides of the wok.
  5. Once this is done, put in the marinated eggs and coat well with the gravy, add water to the consistency required, and salt to taste (adjust according to the amount you've put in the egg).
  6. Simmer over a medium fire till it is all well incorporated.
  7. Garnish with coriander leaves and serve hot with jeera rice, pulao or even roti.
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2 Comments

  • Reply Shweta G November 1, 2012 at 02:01

    Hey..I tried it out finally…I did get a smoothie maker and so could make tomato puree and FINALLY I made it..it turned out awesome!!! Keep up hard work !! 🙂

  • Reply Shanti November 1, 2012 at 05:42

    Yaay 🙂 im so happy thanks chubby! mwah

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