Saturday, September 03, 2011

Egg Curry Recipe

Egg curry is a dish that is reckoned among the specialties of Madras. If ever you visit Madras, you should not forget to relish the taste of egg curry. It is special dish of Madras' street cafes. Egg is used in many recipes especially in those that are prepared for kids because they are protein rich. No one shows disliking for eggs even vegetarian love to make them the ingredient of their diet.

Egg curry is very spicy food as the spices of India are used in it. It has good nutritious value that makes it high calories rich food. You can get the fame among your family members, relatives and friends by trying the given recipe and serving it to them.

The ingredients of egg curry are more in number so you should be very careful about their quantity because balance ratio produces the harmonious taste of your dish.

  • Eggs [6 in number]
  • Fenugreek [quarter teaspoon]
  • Curry leaves [8 in number]
  • Tamarind [1 or half inch round of golf ball size]
  • Fennel seeds [quarter teaspoon]
  • Cinnamon stick [1and half inch]
  • Oil [1tablespoon]
  • Cumin seeds [half teaspoon]
  • Garlic paste [ half teaspoon]
  • Chopped Onion [1]
  • Chopped chili [1]
  • Urad dal [ half teaspoon]
  • Diced tomato [ 1medium sized]
  • Coconut milk [half cup]
  • Ginger paste [half teaspoon]
  • Turmeric [half teaspoon]
  • Hot water [ half cup]
  • Pepper and slat [ according to taste]
  • Tomato sauce [half cup]
Method of cooking
The method of egg curry cooking is not very difficult but there is need to handle it skillfully till the end. To make egg curry:
  • Boil six eggs, peel them and put them aside.
  • Soak tamarind in half cup warm water and leave it for some time.
  • Pour oil in skillet, heat till it shimmers then add curry leaves, fennel seeds, urad dal, cinnamon sticks, fenugreek and cumin seeds. Sauté all the ingredients till urad dal assume golden brown color.
  • Add chili and onion, sauté for 3-4 minutes and add ginger and garlic. When you smell the typical fragrance of garlic, put the tomato and coconut milk in it.
  • Now add tamarind paste, turmeric, tomato sauce and season with pepper and table salt. When this mixture is boiled, reduce the flame and wait till sauce condenses.
  • At the end, add six eggs and let them seethe for 5-6 minutes to get the flavor of sauce.
  • Your delicious egg curry is ready that you can serve with poori or chapatti. You can also enjoy it with boiled rice.
Special tips for beginners 
Urad dal used in egg curry is easily available in specialty food stores. Mind it that this dal does not have outer shell. The same dal with shell is black gram dal. Before putting it in sauce, you can sauté it in oil with mustard seeds.

Coconut is available on food stores in different forms like fresh coconut, shredded and dried preserved coconut. In case of dried coconut usage, it must be boiled in water or milk to get more than desired taste.

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