Eier-Curry

Egg curry ('anda curry') is cheap, quick and full of flavour. Frying the boiled eggs briefly with turmeric gives them a golden skin that holds the sauce.

Original recipe by Swasthi of Indian Healthy Recipes. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 10 min
• Cook 25 min
• gluten-free

Ingredients

• 6 eggs, hard-boiled and peeled
• 3 tbsp oil
• ¼ tsp turmeric for the eggs
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 3 tomatoes, puréed
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 200 ml water
• Fresh coriander

Method

1. Make small cuts in the eggs. Fry them in 1 tbsp oil with ¼ tsp turmeric for 2 minutes until golden. Set aside.
2. Heat the rest of the oil, fry cumin, then onions until golden. Add ginger-garlic paste.
3. Add the tomatoes and ground spices and cook until oil separates.
4. Add water and salt, bring to a simmer, add the eggs and cook 5 minutes. Finish with garam masala and coriander.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.