Spicy fried egg curry

Today I am going to make a spicy curry with fried eggs. If you want a mild curry you can leave out green chili and chili powder but add curry powder. If you want extremely mild curry, you can leave out the curry powder also. The curry will still be tasty because of the spices we adding to the curry.

Spicy fried egg curry

Recipe summary
For
Spicy fried egg curry

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 3

     1. Beat 3 eggs in a bowl. In a large sauce pan fry the beaten eggs like omelet. Cut the fried egg in to 2 inch slices. I did not add salt and pepper because the fried eggs will absorb the spices from the curry. That is good enough.The eggs will be juicy when you eat.That is the specialty of this curry.

Fried eggs cut into small pieces

Ingredients

2. In a large saucepan heat 3 tablespoon vegetable oil. When the oil is hot add 1/4 teaspoon mustard seeds and wait till it splutters. Then add I onion coarsely chopped, 1 sprig curry leaves, ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 1/2 teaspoon ginger minced and 3 cloves garlic sliced thin and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

3. Add egg slices, 1 green chilly finely chopped, ½ teaspoon chili powder, 1 tablespoon curry powder, ¼ teaspoon turmeric powder and ¼ teaspoon pepper powder and fry for two minute.

Spicy fried egg curry

4. Add 2 ½ cups water, ½ cup broth and 1 teaspoon salt and boil covered for 15 minutes.

5. Add 3 tablespoon coconut milk and boil for 2 minutes and take off the heat.

The curry is ready. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days.

Spicy fried egg curry is ready.                                                     

                    Recipe follows in detail with pictures.     

             

               
       
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 3

Ingredients:

Ingredients

Main
3 fresh eggs
Others
I onion coarsely chopped
1 green chilly finely chopped
3 cloves garlic sliced thin
1/2 teaspoon ginger minced
1 sprig curry leaf
1 teaspoon salt
2 ½ cups water
½ cup vegetable stock / broth
3 tablespoon coconut cream
3 tablespoon vegetable oil

Spices
1/4 teaspoon mustard seeds
¼ teaspoon turmeric powder
½ teaspoon chili powder
1 tablespoon curry powder
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon pepper powder

Preparation

Fried eggs

Beat the eggs in a bowl. In a large sauce pan fry the beaten eggs like omelet. Cut the fried egg in to 2 inch slices. I fried each egg separately in a small wok and cut each egg into four pieces. If you like you can add little salt and pepper. I did not do this because the fried eggs will absorb the spices from the curry. That is good enough.The eggs will be juicy when you eat.That is the specialty of this curry.

Fried eggs cut into small pieces

Method
In a large saucepan heat the oil. When the oil is hot add mustard seeds and wait till it splutters. Then add onion, curry leaves, cumin seeds, fenugreek seeds, ginger and garlic and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

Add egg slices, green chili, chili powder, curry powder, turmeric powder and pepper powder and fry for two minute.

Add water, broth and salt and boil covered for 15 minutes. You need to boil at least 10 minutes to get rid of the raw smell from the chili powder and curry powder. We boil for additional 5 minutes to let the gravy thicken.

Spicy fried egg curry is being cooked in a wok

Add coconut milk and boil for 2 minutes and take off the heat.
The curry is ready. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days.

Spicy fried egg curry

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”

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