Whole egg flower curry

Whole egg flower curry

By
From
Green Kitchen Travels
Serves
4

We devour eggs in all forms, from our morning scrambles to our dessert crêpes. If you were to pair them with another thing that is close to our heart – Indian cuisine – this is the dish you would end up with. The flavourful egg curry is a simple and comforting dish that can be found all across India. Tradition says that all egg curries should be made with hard-boiled eggs, but we much prefer cracking them right into the sauce and letting them slowly cook until just firm. The eggs end up with a charming, frilly, flower-like appearance. This dish oozes warm Indian spices and a fresh zing of mint.

Serve with some naan breads or chapattis to soak up the sauce, or black rice, if you are serving a hungry crowd. We like to use some red perilla – a form of mint – as well as the usual green leaves for garnish.

Ingredients

Quantity Ingredient
2 tablespoons ghee
or 2 teaspoons cold-pressed coconut oil
1/2 teaspoon yellow mustard seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon chilli powder, or to taste
1/2 teaspoon ground turmeric
1 teaspoon garam masala
120ml water
800g canned chopped tomatoes
1 teaspoon sea salt
4 sprigs fresh mint, leaves picked and coarsely chopped
300g fresh shelled peas
or 300g frozen peas, thawed
4 tablespoons coconut cream
6 eggs
nigella seeds, (optional)

To serve

Quantity Ingredient
a side salad
wholegrain rice, (optional)
or chapatis, (optional)
or naan breads, (optional)

Method

  1. Heat the ghee in a frying pan over medium heat, add the mustard seeds and cook for a minute or until they start to pop. Add the onion, garlic and ginger and cook until soft and the mixture smells fragrant. Add the chilli, turmeric and garam masala, stir, and simmer for about 30 seconds. Add the water and cook for about 5 minutes.
  2. Add the tomatoes and sea salt, then cover and simmer for 20 minutes. Stir in half the mint, the peas and coconut cream. Make 6 small indentations in the sauce for the eggs and carefully crack the eggs into them. Cover the pan with a lid and simmer gently for 5 minutes, or until the egg whites have set. Scatter with the remaining mint and a few nigella seeds, if using, and serve with a side salad, wholegrain rice, chapatis or naan breads.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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