Egg Curry

Egg curry is one of my dad’s favorite dishes that thakurma made. Pishi makes it for him when she visits the U.S. and when he visits India, and now I’ll be able to make it for him at home. I used to hate eggs as a kid so egg curry did not appeal to me, but now I eat eggs (with a runny yolk!) almost every day. When I make this at home I will medium-soft boil the eggs for a jammy, ramen-style yolk.

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Ingredients

• 6 eggs

• 3 small potatoes, boiled, peeled, and quartered

• 1-2 inches ginger, roughly chopped

• 10-12 small cloves garlic

• 1 green chilli

• 1 tomato, quartered

• 1 large red onion, half roughly chopped and the other half diced

• 2-3 tbsp neutral oil

• 2-3 whole cardamom pods

• 2-3 shards of cinnamon stick (WARNING - don’t used powdered cinnamon because it’s too strong and will make your kitchen smell like a cookie instead of curry! Learned the hard way.)

• 2-3 whole cloves

• 1 tsp cumin seed

• 2 tsp salt

• 1 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1/2 tsp sugar

• 1-2 cups hot water

• 1 handful cilantro, chopped (optional)

Instructions

1. Medium or hard boil 6 eggs, and set aside to cool. Peel when cooled.

2. Grind ginger, garlic, green chilli, tomato, and roughly chopped onion in a food processor to make the curry paste and set aside.

3. Heat oil in a pan on medium-high heat until smoking.

4. Fry the quartered potatoes on all sides until they crisp up and turn golden brown (about 3-5 minutes). Remove potatoes and set aside.

5. Score the eggs lightly and place them into the pan. Gently stir them around until they brown slightly (2-3 minutes). Remove eggs and set aside.

6. Add oil to coat the bottom of the pan and reduce flame to medium.

7. Lightly crush whole cardamom, cinnamon, cloves, and cumin in a mortar & pestle.

8. Add the crushed whole spices to the hot oil and fry until fragrant (about 1 minute).

9. Reduce the flame to low and add the diced onion with 1 tsp salt, and fry until onion is softened (4-5 minutes).

10. Increase the flame to medium-high. Add the ground curry paste, turmeric, red chilli powder, coriander powder, garam masala, and 1/2 tsp sugar. If the pan looks dry, add a bit more oil.

11. Reduce the flame to medium, cover, and cook stirring occasionally until the masala smells fragrant and releases its oil (about 3-5 minutes).

12. Add hot water and remaining 1 tsp salt. Bring to simmer and add eggs then potatoes, stirring gently to coat after each addition.

13. Cover and let simmer for 5 minutes.

14. Garnish with cilantro (optional) and serve with rice.