Egg curry

Egg curry is an Indian dish made from heaven. If you have Indian base in the freezer, you can prepare this dish very quickly. It does not contain a whole lot of ingredients. It could become your new favorite! Also – Indian food is great to prepare in advance as the flavor’s enhances if they get a chance to merge.

You will need

12 boiled eggs, peeled and cut in half lengthwise

3 tbsp canola oil

1 tbsp whole cumin

3/4 cup Indian base (see instructions below)

or

2.5 tbsp canola oil (more may be needed)

1 lb yellow onion, peeled weight and finely chopped

2 tbsp finely grated garlic cloves

2 1/2 tbsp finely grated ginger

Spicemix:

1/2 - 1 tsp salt

1 tsp turmeric

1 tsp Kashmiri chili powder (optional)

1/2 – 1 tsp Pul biber or other chili pepper, according to desired strength

2 tsp garam masala

Other:

3 tbsp tomato paste

1 tsp honey

2/3 cup full fat milk

1 cup frozen green peas, thawed (optional)

1/2 - 2/3 cup whipping cream, depending on how saucy you want the curry

Chopped fresh coriander

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How to make it

1. Prepare the Indian base if it’s not already prepared. See instructions below

3/4 cup Indian base (see instructions below)

or

2.5 tbsp canola oil (more may be needed)

1 lb. yellow onion, peeled weight and finely chopped

2 tbsp finely grated garlic cloves

2 1/2 tbsp finely grated ginger

2. Boil water in a pot that can fit the eggs. Add the eggs when the water is boiling and let them cook for 8 minutes. Drain the water and cool them in cold water. Peel and cut them in half, lengthwise.

12 boiled eggs, peeled and cut in half lengthwise

3. Measure and mix the spices in a small bowl.

1/2 - 1 tsp salt

1 tsp turmeric

1 tsp Kashmiri chili powder (optional)

1/2 – 1 tsp Pul biber or other chili pepper, according to desired strength

2 tsp garam masala

4. Heat oil in a sauté pan or large frying pan and brown the cumin seeds until they are lightly browned.

3 tbsp canola oil

1 tbsp whole cumin

5. Add the Indian base and fry while stirring for about 10 minutes on medium heat.

3/4 cup Indian base

6. Add tomato paste, honey, and spice mix. Mix well and fry while stirring so that the flavors blend for about 5 minutes.

3 tbsp tomato paste

1 tsp honey

Spice mix: 1/2 - 1 tsp salt, 1 tsp turmeric, 1 tsp Kashmiri chili powder (optional), 1/2 – 1 tsp Pul biber or other chili pepper, according to desired strength, 2 tsp garam masala

7. Add milk and bring to a boil. Add thawed peas and let simmer for 3–5 minutes on medium heat.

2/3 cup full fat milk

1 cup frozen green peas, thawed (optional)

8. Taste and adjust the seasoning if needed. Add the egg halves with the cut side facing up.

9. Add the cream around the eggs and let simmer for a short while without stirring.

1/2 - 2/3 cup whipping cream, depending on how saucy you want the curry

10. Gently stir in the cream without turning the egg halves over. Place the eggs and curry on a serving dish and sprinkle with finely chopped fresh coriander.

Chopped fresh coriander

11. Serve with basmati rice and a vegetable such as green beans.

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Indian base (yielding about 2.5 cups of finished base)

1/3 cup canola oil

2.75 pounds onion, peeled weight

1/2 cup grated ginger

2 heads of garlic

How to make it:

1. Finely chop the onion. It’s easiest to cut it into rough pieces and place it in a food processor, pulsing until finely chopped.

2.75 pounds onion, peeled weight

2. Peel and grate the ginger and garlic.

1/2 cup grated ginger

2 heads of garlic

3. Heat the oil in a large sauté pan or pot and add the onions. Cook on high heat for about 10 minutes until most of the liquid has evaporated. Ensure that the onions do not brown.

1/3 cup canola oil

4. Reduce the heat to low and let the onions melt without browning. This takes time. Stir occasionally for about an hour.

5. Add the ginger and garlic and mix well. Continue to cook the mixture on low heat for another half hour up to one hour. The onions should not be browned but be melted and have the consistency of a purée. Freeze in 1 cup portions. Since this takes time, I usually make the base in several pots at the same time. Once you have the base, cooking goes relatively quickly.

1/2 cup grated ginger

2 heads of garlic, grated

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