It’s been a while since I cooked something new with eggs. With this long weekend, I saw the perfect opportunity to experiment and create something special. I initially thought of making a Ceylon Egg Curry, but since my son doesn’t like coconut, I decided to make a unique, spicy dish instead. I cooked a rich, thick egg curry loaded with chillies- perfect to enjoy with Roti, Paratha, or Rice and munch on to the last bite. Give my Spicy Egg Curry recipe a try. Happy cooking!
Ingredients:
Boiled Eggs – 4
Onions – 100 gms
Tomato – 50 gms
Green Chillies – 10 gms
Ginger-garlic paste – 1 tbsp
Red Chillies – 50 gms
Curry leaves – 1 sprig
Red Chilli Powder – 1 tbsp
Garam Masala – a pinch
Clove powder – a pinch
Lime juice – 1/2 tbsp
Chicken stock – 1 cup ( 120 ml )
Salt – to taste
Mustard Oil – 30 ml
Chopped Coriander ( for garnish ) – 2 tbsp
Method:
1 ) Chop half the onions and grind the remaining onions and tomato to a coarse paste. Set aside.
2 ) Grind the red chillies to a paste.
3 ) Heat oil in a Kadhai or Pan. Fry the chopped onions till well browned.
4 ) Add curry leaves, ginger-garlic paste, red chilli paste and fry further for a minute.
5 ) Add green chillies, red chilli powder, clove powder and mix well. Add the chicken stock. Cook till gravy gets thick. Simmer.
6 ) Add eggs, chopped coriander and garam masala. Give it a boil for a minute. Remove from flame. Add lime juice and mix well. Serve hot.
