Indian-style curried eggs with rice

AT A GLANCE

  • Serves 4 people

Eggs are so versatile and can be transformed into a meal at the drop of a hat. We don't always think of serving them in a curry, but trust us, they're delicious.

  • 8 eggs
  • 80 ml (1/3 cup) vegetable oil
  • 2 sprigs curry leaves
  • 1 small onion, finely chopped
  • 1 large garlic clove, crushed
  • ½ cinnamon quill
  • 3 cardamom pods, bruised
  • ½ tsp ground turmeric
  • 2 tsp each ground coriander and ground cumin
  • 1 tsp garam masala
  • 400 gm canned tomato polpa
  • To serve: steamed basmati rice
01   Boil eggs until cooked to your liking (9 minutes for hard-boiled). Drain and set aside.
02   Meanwhile, heat oil in a saucepan over medium heat, add curry leaves and fry until crisp (1 minute). Remove curry leaves with a slotted spoon and drain on paper towels. Add onion and garlic to pan and sauté until onion is tender (6-8 minutes). Add spices, stir until fragrant (1-2 minutes), then add tomato, bring to a simmer and cook for 2 minutes to combine flavours.
03   Peel and halve eggs. Add to curry, season to taste, serve with rice and top with curry leaves.
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