Michael and I are huge fans of Indian cuisine. In fact, we (well, he does mostly!) cook it several times a week. Generally we stick to vegetarian dishes, occasionally having chicken or fish. And this recipe is a firm favourite, it’s the perfect egg curry. Not only is it so easy to create, it’s also utterly delicious. If you’re keen on Indian cuisine or would like to try it out, I highly recommend you give this recipe a go. I’m sure you won’t be disappointed. The basis of the recipe is from Madhur Jaffrey but we’ve tweaked it a little bit to our preference (using coconut milk instead of single cream, for instance).
Ingredients
3/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 teaspoon garam masala
2 teaspoons ground coriander
2 tablespoons lemon juice
1 teaspoon salt
2 to 3 tablespoons olive oil
2 large onions, chopped
2 teaspoons tomato puree
4 or 5 eggs
3cms piece of fresh ginger, grated
2 tablespoons chopped fresh coriander
150ml vegetable stock
400ml can of coconut milk
Freshly ground black pepper
Method
Mix the cayenne, garam masala, cumin, ground coriander, lemon juice, salt and pepper with 1-2 tablespoons of water and set aside.
Heat the oil and add the onions. Fry until well cooked so they start to turn brown at the edge (this is such an important aspect of Indian cookery).
Add the ginger and stir for half a minute. Then stir in the tomato puree, vegetable stock, coconut milk and coriander.
Cover and simmer for at least ten minutes (we usually let it boil down for half an hour or even longer sometimes). Break the eggs into the sauce, cover and cook for up to ten minutes*. Serve on a bed of basmati rice.
For perfectly cooked basmati rice, add 1 large cup (serves 2) of rice to a saucepan and add one and a quarter large cups of water. Keeping the saucepan covered, boil for 1 minute, simmer for ten minutes and then take off the heat for twelve minutes. It produces perfect rice every time.
ENJOY 🙂
* The original Madhur Jaffrey recipe uses hard boiled eggs, sliced in half and then placed into the sauce but we much prefer to cook the eggs actually in the sauce. Delicious.
