Monday, September 25, 2017

Egg Curry

 

Egg Curry can be made in three different ways and each has its own method and taste.

 

Method 1

In this method this curry is made with uncooked eggs which get cooked in the curry sauce.

Ingredients:

Eggs 3
Garlic 3 cloves
Fennel seeds 1 teaspoon
Cinnamon 1 inch
Cardamon seeds from 2 pods
Ginger ½ inch
Coconut scarped 1 cup
Gram dhal split 2 tablespoons
Tomatoes 1 medium
Onion 1 small
Mustard seeds ½ teaspoon
Curry leaves 5
Tamarind paste 1 teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Chilli powder 1 teaspoon
Oil 2 tablespoons

Method:

Grind Garlic, Fennel seeds, Cinnamon, Cardamon Seeds and Ginger to a paste and then add coconut scrapings, gram dhal and tomatoes and grind all together to a paste.

Dice onion into small pieces.

In a pan heat oil and add mustard seeds and wait until these pop.

Add curry leaves, diced onions and the paste, stir for 2 minutes and one cup water and bring to boil.

Now add tamarind, turmeric powder, salt, chilli powder, and boil until gravy becomes thick.

Remove ½ of this mixture and save.

Add little more water to the rest in pan and heat in low fire.

Once boiled, break eggs gently into this gravy one by one and close pan.

Do not stir.

Open pan after few minutes and wait for eggs to be cooked and now add the saved gravy to this gently.

Allow to simmer on low fire for 3 minutes.

Remove from fire and it is ready to eat.

 

Method 2

This dish is made with hard boiled eggs.

Ingredients:

Eggs 4
Onion 1 medium
Green Chillies 3
Garlic 3 cloves
Curry leaves 5
Roasted Curry powder 1 tablespoons - adjust for hotness
Coconut milk or Milk 2 cups
Fennel seeds 1 teaspoon
Tomatoes 2 medium
Lemon juice 2tsp
Salt
Oil 2 tablespoons

Method:

Hard boil eggs and shell them and set aside.

In a pan heat oil and fry fennel seeds until they start to pop, add diced onions, curry leaves and fry until onions soften and turn golden.

Add finely chopped garlic cloves and chopped green chillies and fry until it become soft.

Add 1 cup water, curry powder, salt and sliced tomatoes and bring to boil slowly.

Now add coconut milk or milk and stir and let it boil gently over a small flame and cook for about ten minutes or until raw smell of curry powder disappears.

Then place the hard boiled eggs and simmer for five minutes.

Add lemon juice and remove from fire.

 

Method 3

This dish is made with egg made into an omelette and has a different taste.

Ingredients:

Eggs 3
Onions 2 medium
Chilli powder 1 teaspoon
Turmeric powder ½ teaspoon
Green Chillies 3
Garlic 3 cloves
Curry leaves 5
Roasted Curry powder 1 tablespoons - adjust for hotness
Coconut milk or Milk 2 cups
Fennel seeds 1 teaspoon
Tamarind paste ½ teaspoon
Salt
Oil 4 tablespoons

Method:

First make the omelette

Dice one onion and fry them in little oil until they are soft.

In a dish break the eggs, add salt, chilli powder, turmeric powder and beat well.

Add fried onions and mix.

In a frying pan, heat some oil and when hot, reduce heat to medium and pour this mixture and spread to even thickness.

When cooked on one side, gently turn over and cook further until done.

Remove and place on a plate and cut into 2 inch squares and set aside.

In a pan heat oil and fry fennel seeds until they start to pop, add diced onions (one onion), curry leaves and fry until onions soften and turn golden.

Add finely chopped garlic cloves and chopped green chillies and fry until it become soft.

Add 1 cup water, curry powder, salt, tamarind paste and bring to boil slowly and simmer until gravy is halved.

Now add coconut milk or milk and stir and let it boil gently over a low flame.

Place the omelette pieces in the gravy and simmer for five minutes.

 

Egg bulls eye - Usually called fried egg

 

This is a simple and quick method to cook an egg.

Ingredients:

Egg 1
Oil

Method:

In a frying pan, heat some oil and when hot, reduce the heat and break the egg gently on to the oil.

When the white of the egg is cooked, remove from fire and is ready to eat.

The yolk will be runny.

If you wish the yolk to be hard then turn over the egg and cook until done.

Potato and egg curry 

 

Ingredients:

Potato 500 Gms
Onions 1 large
Roasted curry powder 2 tablespoons
Oil 1 tablespoons
Curry leaves 6
Oil 2 tablespoons
Eggs 4
Milk 2 cups or coconut milk 2 cups
Fennel seed 1 teaspoon
Lime juice 1 tablespoons

Method:

Hard boil eggs, shell them and set aside.

Wash potatoes and boil them in water until soft, peel skin and cut into 1 inch cubes.

Do not overcook the potatoes.

In a pan dry roast the fennel seeds until golden and add 1 tablespoon oil and when hot add the diced onions and curry leaves and fry until onions are soft.

Add milk, curry powder, salt and bring to boil.

When the curry powder is cooked, add the potato pieces and gently stir without breaking the potato pieces and cover and simmer on low fire.

Now cut the boiled eggs into four pieces length wise and add them to the simmering potato curry and gently turn over.

Wait till all the gravy has thickened and remove from fire. 

Add lime juice and stir gently.

 

Egg omelette  

There are three different methods of making egg omelette.

Method 1

Ingredients:

Eggs 3
Onions 2 medium
Chilli powder 2 teaspoon
Turmeric powder ½ teaspoon
Salt
Oil as necessary

Method:

Dice onions and fry them in little oil until they are soft.

In a dish break the eggs, add salt, chilli powder, turmeric powder and beat well.

Add fried onions and mix.

In a frying pan, heat some oil and when hot, reduce heat to medium and pour this mixture and spread to even thickness.

When cooked on one side, gently cut into four and turn over each piece and cook further until done to suit your taste.

Remove each piece, drain and serve.

 

Method 2: Jeera omelette

Ingredients:

Eggs 3
Onions 2 medium
Jeera powder 2 teaspoon
Turmeric powder ½ teaspoon
Salt
Oil - gingelly oil preferred

Method:

As before, fry diced onions until soft,

Beat eggs with jeera powder, turmeric powder and salt well and add fried onions and mix.

Fry this mixture as before.

The jeera flavour is different and the dish is not hot to taste.

Variation:

Add one teaspoon jeera powder and 1 teaspoon chilli powder and fry in any oil to give a hotter taste with jeera flavour.

 

Method 3:

Ingredients:

Eggs 3
Onions 2 medium
Green Chillies 5
Turmeric powder ½ teaspoon
Salt
Oil

Method:

Dice onions and temper in hot oil until soft, drain and set aside.

Chop Green chillies into smaller pieces.

Beat Eggs with turmeric powder and salt well, add fried onions and green chilli pieces and beat again.

In a hot flat frying pan, pour some oil and when hot, reduce the flame to medium and pour the egg mixture and spread to even thickness. When one side is cooked, cut into four pieces and turn over one by one and cook until done to suit your taste.

Note: If you use an egg beater to beat the eggs, the fired egg becomes soft and fluffy.