Broken Egg Curry Recipes

Steps:

• Grind ginger and garlic together to make a paste.
• Fry onions in ghee until golden.
• Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
• Add coriander, chiles, salt, and coconut milk.
• Increase the heat.
• Let the curry come to boil.
• Then break the eggs into the curry and do not stir.
• When the eggs set the curry is ready. Serve with rice.

Steps:

• Place the oil in a medium to large non-stick lidded pan and heat over a medium-high flame.
• Add the sliced onions when the oil is hot, and stir and saute about 6 minutes until they become reddish brown in color.
• Toss in the ginger and garlic and continue to stir and fry for a minute.
• Next add the ground spices, namely the coriander, cumin, turmeric, chile powder and paprika, and mix and stir for around 10 seconds.
• Start adding the yoghurt, a tablespoon at a time, stirring well after each addition until it is absorbed.
• Place all the finely chopped tomatoes in the pan and cook, stirring, for 3-4 minutes, until they become pulpy- you can mash them with the back of a wooden spoon, or a potato masher, to aid the process.
• When the tomatoes are pulped to your liking, add the chicken stock and salt to taste, bring to the boil, cover the pan, then gently simmer the sauce for 15-20 minutes over a low heat, during which time it will thicken.
• The sauce can be prepared to this stage ahead of time.
• When ready to serve, stir the whipping cream, garam masala, chilies and cilantro into the heated sauce, then season with more salt if necessary.
• Lay the hard-boiled eggs in a single layer, cut side up, in the sauce, and spoon some sauce over them.
• Serve as recommended above with parathas or rice.

Steps:

• Heat a large, deep non-stick frying pan, wok or shallow saucepan over a low heat. Add the oil, stir in the onion and fry over a medium heat for 8-10 minutes, stirring occasionally, until softened and starting to turn golden.
• Stir the chilli, garlic and ginger into the onion mixture and fry for 2 minutes. Raise the heat a little, add the potatoes and cook for 3-4 minutes, stirring frequently, until the outsides are just softening. Stir in the curry paste, cook for 1 minute, then toss in the cauliflower and stirfry for a further 1 minute to coat.
• Pour the coconut milk into the pan and stir thoroughly. Add some salt, raise the heat and bring to the boil, stirring frequently, then half cover the pan and reduce to a slow simmer. Cook the curry for 20-25 minutes, stirring often, until the sauce has thickened slightly and the vegetables are tender.
• Half bury the eggs yolk-sides up in the sauce, then cover and continue to simmer gently for a further 1-2 minutes to heat through. Serve with a scattering of toasted almonds, if liked, and coriander.