Indian Food
 

View BasketPay For Items
Books, Gifts & Festivals
Subscribe: Chaat Magazine
Subscribe to Chaat Magazine today...
Best Sellers
Cumin Seeds - Rajah

Cumin Seeds - Rajah

1.35

Toor Dal - Plain - TRS

Toor Dal - Plain - TRS

2.25

Black Cardamom - Spices of India

Black Cardamom - Spices of India

3.45

Brahmi Leaves Powder - Hesh

Brahmi Leaves Powder - Hesh

1.95 (9 or fewer items) 1.75 (10 or more items)

Kapoor Kachli Powder - Hesh

Kapoor Kachli Powder - Hesh

1.95 (9 or fewer items) 1.75 (10 or more items)

Find Us On Facebook

Recipe for Egg CurryClick image to enlarge

Recipe for Egg Curry

Recipe for Egg Curry

(Ref: RCP164)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00


Quantity:  
Pin It



Egg Curry is a spicy side dish eaten mostly with Rice. Egg as we all know is a wholesome food but it gets boring to eat this in plain form. So why not try this full of flavour variety for your simple supper. Using the Curry paste makes it more quick and spicy!

Serves:

2

Preparation Time:

5 mins

Cooking Time:

20 mins

Ingredients:

Oil - 2 Tbsp
 
 Red Onion sliced - 1
 
 Curry Paste - 2 Tbsp
 
 Tomatoes chopped - 1
 
 Eggs - 4
 
 Green Peas - ¼ Cup
 
 Yogurt - 2 Tbsp
 

Method:

• Heat Oil in a pan on low heat, add Onions and fry until golden brown.

• Then add the Curry Paste and cook for about 2 minutes stirring continuously.

• Then add the Tomatoes and about half a cup of Water. Bring it to boil and then simmer for about 10 minutes.

• Meanwhile boil the Eggs for 8 minutes.

• Stir the Peas and Yogurt into the Curry. Let the heat be on low.

• Now peel and halve each Egg and gently stir into the Curry.

• Serve hot with Basmati Rice.
Testimonial:

"Dear Spices of India, Hi, A big thank-you! I just wanted to say how impressed I was with your service, I could not believe how quick I recieved my order!! Thank-you."

- Sarah Barrass