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Egg Curry

Egg Curry

Last week when I posted my Spinach and Potato Curry, I didn’t realise it was going to be so popular! It wasn’t even a scheduled post; just one at the last minute that I decided to photograph and post because it was so good. I’m happy to say that quite a few people enjoyed it.

I try and study my stats on a regular basis to see what brings readers or Googlers to my site. I look to see what they are searching, what brings them to my site and whether I have something for them. It’s also interesting to see what works on Foodgawker; is it just pretty photos or is the food? Interestingly, the Spinach and Potato Curry did very well on Foodgawker even though the photo wasn’t a good one at all. So, I guess Foodgawker isn’t all about pretty photos; it is a useful resource for finding great recipes.

Egg Curry

I do get quite a few searches for curries, and even though we eat Indian food at least twice a week, I never think about posting them. To me, it’s regular home food, dishes I know without a recipe that I’ve been making for years. Some are family recipes and some are ones that I improvise on the spot with what I have that day. Somehow, they just don’t seem exciting enough to post but surprisingly, these are the very recipes people are looking to find.

So, I’m going to consciously spend some time jotting down my recipes as I cook them to get specific weights and measurements, and start posting more of my ethnic dishes.

Egg Curry

I know if you ask many of my fellow Indian bloggers, they will say the same; to us Indian food is something we eat regularly and to write about it is just not that exciting for us! We like to discover and write about new adventures in the kitchen; cuisines different to what we eat all the time.

Egg Curry

I grew up eating many different cuisines and that, definitely, helped me develop a refined palate at a young age. I have in turn encouraged this with my own children and I am happy to say that they are more adventurous than I am! I didn’t want my children to be those who could only eat pizza and hamburgers and were reluctant to try anything else, like many of their friends. Thankfully, for my children, the more exotic it is, the happier they are.

Egg Curry

This Egg Curry is a regular standby for me on the days I forget to defrost meat or am very short on time. It comes together very quickly and it actually takes longer to peel the boiled eggs than prepare the curry itself. This last time, I remembered to note the quantities and take some photos. It is flavoured in the South Indian style with tamarind, curry leaves and mustard seeds.

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Egg Curry

Serving size: 6

Calories: 214

Fat: 15g

A delicious vegetarian curry made with boiled eggs in a spicy, tangy tomato sauce.
Ingredients
  • 8-10 eggs, boiled, peeled and slit down one side
  • 5 medium tomatoes, roughly chopped
  • ½ medium onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 1 teaspoon ginger, minced
  • 1 green chilli, optional
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ¼ teaspoon red cayenne chilli powder
  • 3 tablespoons oil, neutral flavoured
  • ½ teaspoon mustard seeds
  • 3 dried red chillies
  • 8-10 curry leaves
  • Wet tamarind, golf ball size or
  • Tamarind paste, 1 or 2 teaspoons
  • 1 cup warm water
  • 1 teaspoon sugar, optional
  • salt, to taste
Instructions
  1. In a sauté pan or large skillet, heat a drop of oil on medium heat.
  2. Add the onions and lightly brown them.
  3. As they start getting a little colour, add the tomatoes, green chilli if using, and the garlic cloves.
  4. Toss them with the onions for about two or three minutes.
  5. Pull of the heat and allow to cool down a bit.
  6. In a food processor bowl, add the warm onion-tomato mixture, keep aside.
  7. If using the wet tamarind, soak in the 1 cup of warm water and strain to get the tamarind water.
  8. If using tamarind paste, dissolve into the 1 cup water.
  9. Start with 1 teaspoon depending on how strong your paste is, they can differ from brand to brand. If you would like the curry more tangy, you can add another teaspoon near the end.
  10. Keep the tamarind water aside until needed.
  11. In the same skillet, add the 3 tablespoons of oil and heat on medium high.
  12. Add the mustard seeds and the dried red chillies.
  13. Once you can smell the mustard seeds and they are beginning to pop, add the curry leaves, being careful since they will splutter, keep a lid handy to cover.
  14. Once the spluttering subsides, carefully add the puréed mixture and the ginger.
  15. This may spit too so be careful.
  16. Cook the masala for about 5 minutes or so.
  17. Add the tamarind water and bring up to a simmer.
  18. Add salt to taste.
  19. Add the boiled eggs.
  20. The slits down the side of the eggs allow the curry to seep into the eggs a bit and flavour the eggs too from the inside.
  21. Simmer the curry to the consistency you like.
  22. Add the optional teaspoon of sugar.
  23. It's not necessary, but it does help the tang of the tamarind.
  24. If you find it too sour, the sugar will tame the sourness and add a pleasant sweetness.
  25. Add more if you need it, check for salt and tangy-ness.
  26. You want a nice balance between salty, sweet and tangy.
  27. I keep the curry at a medium consistency, not too runny and not too thick.
  28. The tangy sauce is better slightly runny so it can absorb into the rice.
  29. Best served with white rice.
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Egg Curry

What inspires you decide what to cook and post on your blogs? What are some of the things people come looking for on your site?

Hope you are all having a great weekend. Here in Denver, we are AFC Championship crazy and the whole city is very orange!! GO BRONCOS!!


Comments

  3. I made your egg curry and, WOW, the flavors were spectacular–the best HB eggs ever! I could have eaten them all at one sitting, but fortunately left some for the next day. The flavors had mellowed on day 2, but both were equally delicious. Looking forward to trying more of your everyday recipes. Many thanks, Nazneen. You’re an inspiration!

    • Thank you so much Linda for your very kind words!! You made my day 🙂 I am so glad you enjoyed this and came back to tell me. I appreciate it.

    • I am Indian, Charles! It’s comfort food for me and I find it easy to make so it’s cooked quite often at my house. It’s wonderful how I’m hearing about everyone’s childhood British egg curries!

    • Thanks Julia! I think it’s great to have a pantry set up for as many cuisines as possible! Thank you for stopping by!

  6. Every day recipes are what I like to write down. Thay way my kids will have something to refer to. Now-as for FoodGawker…Your photos must be good. And yours always are. They are a tough one to get on. I’m starting to, but sometimes i think there is no rhyme or reason to what they and the other sites do! Is all well at home with the little one?
    Abbe@This is How I Cook recently posted..Colorado’s Best Hash or Need I Say More?My Profile

    • Hi Abbe, yes I do like to note the everyday recipes because in never had a chance to get my mother’s. She passed away so unexpectedly and all her recipes went with her. I try to recreate them now from memory but I know what you’re saying. It’s hard for me because I love to try out new things!

  7. How did I get here and why haven’t I been before? I’ve made a dear friend in Denver who is Indian and who lives in Broomfield; do you know Ansh from Spiceroots? She has introduced me to some extraordinary dishes that I’ve even conquered at home and I want more! I do have to mute the spices a bit sometimes; the last time she made Chicken 65 for me I have to admit my lips were numb! 🙂

    I just moved from Greenwood Village further south to Castle Rock so I know I’m going to miss the Indian foods store that I just discovered near me; I want to continue on this journey of discovery but beyond that, we should all meet sometime!

    GO Broncos is right…wasn’t that a great game?
    Barb | Creative Culinary recently posted..Slow Cooker Kalua Pork Tacos…and More Football Food and Drinks!My Profile

    • Hi Barb! Nice to see you here! Our paths have crossed once or twice I think but I guess all good things take time 🙂 I do know Ansh, she just recently introduced herself so I’m hoping to meet you all one day. We should put forth some effort and get together soon, and Castle Rock isn’t far at all.

    • I love it when they are fried!! The whites get all crispy. Hope you try this one, I think you’ll like the tangy curry.

  10. It is so interesting to see for us bloggers that sometimes it’s recipes we consider as not so exciting because we use them on a regular basis at home are the ones that awake huge interest in readers.
    I guess it’s all about diversity in culture and kitchen:)
    For sure, I’m one of your readers who adore this simple but tasty curry and be certain that I’ll prepare it soon 🙂

    • Oh, I know the meatball curry with the eggs, it’s quite a common one. This one is primarily Indian with South Indian flavours and maybe that’s why you haven’t had it before. It’s good though!

    • Thank you Charlie! I wouldn’t go so far as to say it’s doing well, but once in a while a post takes off! As for Foodgawker, I’ve yet to figure them out.

  15. Definitely post more of your every day dishes! Although not exotic to you, they’re exotic to most in the US, so they’re interesting. I find on Foodgawker that a great photo can bring in loads of pageviews (much more true a few years ago than now), but interesting (different) recipes are the best draw (of course the photo has to be decent). Anyway, good dish. I’ve made a similar dish before (in fact it’s one of the earlier recipes on my blog), although I included sweet potatoes in mine. Your recipe looks better – I gotta try it. Thanks.
    John@Kitchen Riffs recently posted..Oven Slow-Cooked BBQ Pulled PorkMy Profile

    • Thank you John! I’m going to try and jot down more of my recipes so I can share them. I guess they are exotic to others, so I will do my best!

    • I agree Balvinder. I love many cuisines but Indian food is always comfort food for me. Thanks!

  17. I am delighted you are going to post more of your home cooked meals as this is something that I know I as a reader would like to see more of. I love many Indian dishes and try many of them at home but I would prefer to use the recipes of my favorite bloggers instead. You made brown food look beautiful. How did you do that? This looks like something easy and I have everything in my pantry to make it so delighted to read your recipe ingredient list.
    Bam’s Kitchen recently posted..Spicy Beef and Longevity NoodlesMy Profile

    • Thank you Bam! I will try and post more of my home recipes, I hope you will find them tasty!

  19. Oh Nazneen, I look at this and I’m instantly taken back to my childhood. My mother used to regularly make curried eggs and I loved them. Of course ours were a very anglicised version, made using curry powder, although I do remember cardamom too. Thank you for a fab recipe, this will be in my regularly cooked list. GG
    glamorous glutton recently posted..Tuscanic Merende And CrostiniMy Profile

    • Thanks GG! I remember seeing and reading about curried eggs, but never tried the Anglicised ones. I saw them in my mums cookbooks. These may be a bit different 🙂

  21. I love, love eggs but never thought to make it the centerpiece of a curry like yours. It looks terrific and such a great idea! It’s nice that you look and see what people are searching for because I tend to just make/blog about things that just appeal to me and my family. : ) I think many of us love simple ideas. So many of us love Indian food and it’s great to find easy recipes we can readily make at home.
    Monica recently posted..Chickpea, black-eyed pea and parsley soupMy Profile

  23. Thank you! Thank you! Thank you! Indian is truly our favorite “go-to” cuisine for comfort. It (and, admittedly, Italian food) is what we often cook. I am so excited that you will be posting more Indian recipes and I promise you I will be trying every one. In a little while, Mark will wake up and look at his computer. He will call to me from the other room and ask, “Did you see the Egg Curry? It sounds really good – we should make that.” And we will!
    David recently posted..The Cocktail HourMy Profile

  24. Nazneen, the spinach curry photos were mouth watering! You know the ones that make you hungry. Same with this one. Regarding foodgawker, I agree with you…people look for food that can be replicated with ease. I personally find it very hard to balance between Foodgawker and Pinterest. Making food look artful and delicious at the same time is something I feel I’m yet to master. Simple, wholesome food is a win with foodgawker but when I try something different it apparently goes viral on Pinterest. I am still in a stage where I am experimenting and like you, I too analyse my blog stats.
    I’ve never tried out a south indian version of egg curry and these additions sound great. And it looks amazing too! Have a lovely weekend:-)
    Sugar et al recently posted..Apple and Maple Syrup Friands (Financiers)My Profile

    • Thank you Sonali! I hope you try the tamarind base one, it rarely adds a nice tangy sweet flavour. Hope your weekend is going great too!

  26. You won’t believe I boiled a bunch of eggs this morning with the intention of making an egg curry… I didn’t have a recipe yet & now I’ll use this one!
    Needful Things recently posted..VentingMy Profile

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