Egg curry in India is known as Anda Curry that is a very simple recipe and is very popular with children. Perfect for lovers of hardboiled eggs, the spicy curry enhances the flavor. In this dish, the hard-boiled eggs are stir fried and then added to a sauce. It is served over steamed rice in India. Eggs can be added to any type of sauce you like. In this instructable I have shown how to make it with peas and tomato sauce.
This week I propose a curry eggs, a dish I wanted to replicate for some time after I had tasted the homemade version prepared by a friend. When I announced that dinner was planned with a curry of eggs it unexpectedly cause generalized reactions of astonishment. And so I realized that it has taken for granted that everyone to know that there are several varieties of curry, not only as regards the main ingredient, but also for the combination of spices and flavor to be obtained. So I decided to make a brief discussion on the curry to have some clarity on the subject.
The eggs are boiled and are flavored and then placed in a creamy sauce made of cream and yoghurt. The fried onion and tomato is not used as basis for this curry, because the authentic egg curry should be sweet and sour. In this regard it should be noted that some restaurants to save time using a paste of boiled onions which gives a strong onion flavor to the finished dish, arousing the horror of the patrons, which is heavy and unbalanced.
Given the number of spices, herbs and existing flavors it is not hard to imagine how many different types of curry exist considering the possible combinations. There are in fact mostly spicy curry, others with a harsh note of tamarind for example, or rather sweet curry.
Eggs are a very tasty and versatile food, lend themselves to different uses in the kitchen, from simple omelets to creams for pies and as a major component of sauces such as mayonnaise. Once made firm are also a delicious ingredient for vegetable salads or rice, but they are also delicious when tasted alone perhaps with delicious fillings dictated by our imagination.
Making a hard-boiled egg is not easy as it sounds. The hard-boiled egg for many is the first test to test their basic culinary skills and perhaps one of the first recipes that is learned in the bachelor life! Here's how to test its freshness. Dip egg in salted water. If it floats it means it is not good. To prepare the hard-boiled eggs, start by placing the eggs in a large saucepan. Pour cold water to cover the eggs. Then place the pan on the heat and let come to a boil. Boil for 9 minutes. Remove the pan from the heat and pass it under running cold water in order to cool the eggs.
To prepare a boiled egg dip the eggs in a pot of boiling water and cook for three minutes. Then cool them in cold water. If you cook the egg for six minutes you will get a Hard-Boiled Egg. To prepare a poached egg, however, the process is completely different. Fill a deep pot of water and bring to a boil. Add two tablespoons of white vinegar. Break in an egg. When the egg white will have covered the yolk you can pull off the egg with a spoon.
It is not advisable to wait for the water to boil before you put the eggs in the pan, because this could cause breakage of the shell. For this reason it is recommended to put on the fire the eggs dipped in cold water and cook as directed. The devilled eggs, as well as being very good, with their bright colors brighten up the festive table, and are a great appetizer to be enjoyed during the Easter lunch. They are easy and quick to prepare. They are also delicious to eat and fun to do!
To prepare deviled eggs after preparing hard-boiled eggs and cutting them in half, take a bowl and recline the yolks, crumbled with the aid of a fork. Add cooking oil and stir everything. Separately crush fish fillets and add to the mixture of egg yolks, stirring well. With the filling, proceed to stuff the egg whites. To serve, you can decorate the stuffed eggs with capers and anchovy fillets.
Preparation Time: 10 mins
Cooking time: 15 mins
Servings: 4 servings
Calories per serving: 155 calories per 100 gms
3 flakes of garlic
1 tsp ginger paste
2 green chillies
1 tsp red chilli powder
2 tbsp coriander leaves
4 curry leaves
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp coriander powder
1 tsp cumin seeds
1 tsp poppy seeds
2 tbsp vegetable oil
1 cup green peas
1 cup coconut milk
2 tsp tamarind paste
1 tsp sugar
Remove the shell of boiled eggs and keep aside.
Make a paste of onion, garlic, ginger, cashew nuts and green chilies in a mixer and blend to form a smooth paste. Keep aside.
Heat oil in a wok on medium heat and add curry leaves, cumin seeds, mustard seeds, poppy seeds, onion paste and add a pinch of salt and fry till golden brown. Add salt, turmeric, fenugreek, coriander & chilli powder and salt to taste and fry for a minute and add diced tomatoes and the tomato puree. Fry till it starts leaving oil. Add coconut milk, cloves, tamarind, sugar, cinnamon and a cup of water and simmer for 5 mins in low heat until gravy thickens.
Add the eggs, green peas and boiled eggs. Add 1 cup of water and bring to boil and reduce the flame. Simmer for 10 minutes or till very little water is left.
Garnish egg curry with coriander leaves and serve hot with paratha, roti or rice.