Spicy scrambled egg curry

Spicy scrambled egg curry

When you are in a hurry you can make this curry because it is simple and easy. I added only potato and tomato. But you can add items like okra, egg plant, cabbage, carrot,fried tofu, salted and dried anchovy, salted fish etc. Addition of these items will make the curry richer.  But today I am going to make a very simple curry. I posted a recipe for a spicy fried egg curry. This recipe is very similar in that egg is broken down into very small pieces. This curry will have  less gravy compared to the fried egg curry.

                                      Recipe summary
                                                 For 
                               Spicy scrambled egg curry

Preparation time: 20 minutes
Cooking time: 40 minutes

Serves: 3

1. Beat 3 eggs in a bowl add a pinch of salt, ¼ teaspoon pepper powder and ½ teaspoon chili powder and beat well and set aside.

Ingredients

2. In a large saucepan heat the 2 table spoon oil. When the oil is hot add ¼ teaspoon mustard seeds and wait till it splutters.

3. Then add I onion coarsely chopped, 1 sprig curry leaf cut fine, 1 green chilly finely chopped, ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ teaspoon ginger minced and 3 cloves garlic sliced thin and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

Ingredients

4. Add 1 potato, peeled cut into small cubes and fry for 6 minutes.

5. Then add 1 tomato sliced small and fry for 2 minutes.

6. Now push away the fried items to sides and make room in the center of the wok like a well. Add a table spoon of oil as it heats up pour the beaten egg slowly and keep stirring quickly for the egg to fry and mixed with rest of the ingredients.

7. Add 1 tablespoon curry powder, ¼ teaspoon turmeric powder and ¼ teaspoon garam masala and fry for two minute. Add 2 ½ cups water, ½ cup vegetable stock / broth,  1 teaspoon salt and boil covered for 15 minutes. 

Spicy scrambled egg curry

8. Add 3 tablespoon coconut 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 scrambled egg curry is ready.

                                  

                     Recipe follows in detail with pictures.

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

Curry leaves, potato, tomato, egg, onion and green chili

Ingredients:

Main
3 fresh eggs
Others
I onion coarsely chopped
1 potato, peeled cut into small cubes
1 tomato cut into small cubes
1 green chilly finely chopped
3 cloves garlic sliced thin
½ 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

Ingredients for Spicy scrambled egg curry

Spices
¼ 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
¼ teaspoon garam masala.

Preparation

Beat the eggs in a bowl add a pinch of salt,pepper powder and chili powder and beat well and set aside.

Broken egg ready for frying

Beaten egg mixed with pepper powder, chili powder and salt

If you like you can skip adding  little salt and pepper before you beat the eggs. The fried eggs will absorb the spices from the curry. That is good enough.

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, green chili, cumin seeds, fenugreek seeds, ginger and garlic and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

Onion, curry leaves, green chili etc are frying in a wok

Add potato and fry for 6 minutes then add  tomato and fry for 2 minutes 

Tomato added

now push away the fried items to sides and make room in the center of the wok like a well. Add a table spoon of oil as it heats up pour the beaten egg slowly and keep stirring quickly for the egg to fry and mixed with rest of the ingredients. 

Potato and scrambled egg added

Add curry powder, turmeric powder and pepper powder, garam masala and fry for two minute. Add 2 ½ cups water, broth, salt and boil covered for 15 minutes. You need to boil at least 10 minutes to get rid of the raw smell from the and curry powder. We boil for additional 5 minutes to let the gravy thicken.
Add coconut milk and boil for 2 minutes and take off the heat.

Scrambled egg curry in final stage

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

If you don't like to scramble the egg with the vegetables you can beat the eggs and in a medium sauce pan or a wok fry the beaten eggs like scrambling. When you scramble eggs you normally under cook it. Here you will fry it more than what you would do for a scrambled egg. We want to have the fried egg pieces to be hard and not soft. So that it will not dissolve into the gravy. It is very simple. All you have to do is to stir vigorously and break the egg into small pieces.  After scrambling the eggs drain and set it aside. You can add the fried eggs after you stir fry the spices, onion, green chili tomato and potato.

You can also add the beaten eggs when the curry comes to boil. This is also one way of cooking scrambled eggs curry.

Finished curry