We made this egg curry recipe for the first time literally yesterday, but I already know it’s in the repertoire forever and ever. And then I shared the photo and was greeted by a flurry of comments as enthusiastic as mine. Ready. This had to be the first post of 2021. An easy, quick, light, healthy recipe that will bring joy to your daily dinner without the slightest doubt.
I think back in early 2020 I saw it for the first time, the egg curry recipe. I hit my eye already sure that I would love it. But wow, I don’t know if it was this crazy that swallowed us up in a surreal way, an eternal rush, there was always something else ahead. It was even noted in my kitchen window that it doubles as a wall to jot down shopping lists and ideas that I can’t help testing and still nothing. But we promised ourselves that our 2021 would start off smooth, in a semi-holiday atmosphere at home. Yes, working and solving things, but also allowing us that light pace, with time to try out new recipes like egg curry recipe, recipes that require dedication, nostalgic recipes, and so on.
And the fridge was stuffed with wonderful free-range eggs. The time has finally come.
The egg curry recipe is very simple and we almost always have all the necessary ingredients at home, which, of course, is one of the best incentives to go to the kitchen. First a good caramelized onion – not to the point where they are mega sweet, but to the point where they are beautifully browned about 20 minutes. Then a good dose of garlic. To season, turmeric (which is good for everyone! I’ve never seen a train with so many health benefits), chili powder or any other pepper of your choice, a hello of brown, a touch of lemon, coconut milk and that’s it. Your curry is just that. It only takes half an hour because of the onions, but still, let’s agree, it’s pretty apt for an everyday dinner.
Hard eggs you make separately. Make that effort. Buy free-range eggs. If possible, always. They are the star of the dish and make all the difference in the world. If you want to be a perfectionist, but the timer to yield that yolk that barely became hard, still creamy, you know? It’s explained in the egg curry recipe. But making hard-boiled eggs your good old-fashioned way may be the simplicity you need on a daily basis. No big features. Perfect too. Then just mix it in the curry pan (and yes, here I’m using curry in the sense of the type of preparation – the origin of the word in English – and not the seasoning that is sold as “curry”, which does not fit in this dish, although I can imagine that for those who like it will work super – I’m not particularly a fan) and go for it.
To accompany simple basmati rice. Could it be another type? Sure! But I think basmati is very special. If you prefer to use quinoa or barley or any other grain that you like, I’m sure it will be just as wonderful.
Egg curry recipe to get out of the ordinary
|Canola oil||3 cs|
|Onions||2 Medium slice|
|Free-range eggs at room temperature||8|
|Sliced garlic||6 cloves|
|Lemon juice||1 cs|
|Brown Sugar||2 cc|
|Chili pepper (adjust to taste)||1 cc|
|Salt||Add to taste|
|Coconut milk||200 ml|
|rice – preferably basmati – cooked to accompany|
|chopped parsley||To decorate|
Method of preparation for egg curry recipe
- In a medium saucepan, heat the oil and saute the onions for about 20 minutes over medium heat. You want them to take on color (they might even have a little burn), but they shouldn’t caramelize to the point of being super sweet.
- Meanwhile, place the eggs in a medium saucepan, cover with water and bring to a boil. When it starts to boil, lower the heat and set the timer for 6 minutes for medium to small eggs – 7 for larger eggs and 8 for those giga. When the timer goes off, place it in a bowl of water and ice to cut through the cooking to have creamy yolks. If you prefer harder egg yolks, cook longer.
- Add the garlic to the onion and saute for a few more minutes – taking care not to burn the garlic.
- Add lemon juice, sugar, chilli, turmeric, salt, coconut milk and about 100ml of water. Mix well, adjust seasoning to taste – a little more salt, chilli, sugar, lemon. It should form a kind of thick sauce. Is ready.
- Peel the eggs and assemble the dish with basmati rice, a little sauce, eggs, more sauce and parsley to decorate.
Next time I’m also thinking of adding some grated coconut, maybe burn it first… I’ll also plan to make a warm naan to go with it just because naan is one of the things I love to do the most in the world and that kind of food is always there. It goes well with a bread roll to suck the broth that is left at the bottom of the plate.
Mega delicious dish, which will please carnivores and vegetarians, and which, on top of that, is ready in an instant. Do it there and then tell us.