Egg Curry (made of Madras curry powder) – An easy & tasty egg curry. Best with rice / pulao / chapatti / appam / idiyappam / phulkas / brown bread / parathas .. !!
1 tablespoon oil
1 onion, thinly sliced
4 curry leaves
6 cloves garlic, thinly sliced
½ - inch piece ginger, thinly sliced
¾ teaspoon red chilli powder
½ teaspoon turmeric powder
1 teaspoon coriander powder
½ teaspoon salt (or to taste)
1 cup / 200 ml / 8 oz water
¾ teaspoon Madras Curry Powder (It’s available @ Nuts N’ Spices in Chennai)
2 boiled eggs
Dilute red chilli powder, turmeric powder and coriander in 2 tablespoon water and make a smooth mix (spice mix).
Heat oil in a karahi / pan on medium heat. Add thinly sliced onion and fry till golden color.
Add curry leaves, thinly sliced ginger and garlic. Fry on a medium to low heat until golden color and crisp.
Add diluted spice mix and fry on a low heat until water dries up and raw smell goes / thick in consistency.
Add 1 cup water, salt to taste and ¾ teaspoon Madras curry powder. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 10 – 12 minutes until the gravy slightly thickens.
At this stage, add boiled egg. Cover again and cook on a low heat for another 5 minutes.
Serve with rice / rotis / idiyappam …