EGG Curry – in a Hurry

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Hi Friends, how is the weather???

It’s really hot in San Francisco, welcome summer, not that I am jumping with joy.  Our Air condition is not working and I am not in my best behavior.  Walking around fuming at everyone is not working either…. Funny how we look into perfection with the weather and everyone around right?

I want to eat something spicy, is it too much to ask.  Today’s post is a simple egg curry I made.  Sometimes, just the basics can be underestimated.   It’s a quick authentic curry, perfect for a day like this when I don’t feel on top of the world..

I had some masala which I had frozen in a ziploc from a week ago.  The chicken curry I made didn’t need that much of the curry/masala, so the leftover worked perfect for the egg curry a week later.  How much easier can it get?  I was not up for any kind of cooking today with a weather like this but don’t we moms still have to feed our younglings…

Oil in a pan, with some cumin, added the paste and let it simmer.  Broke some eggs directly into the masala , and let it simmer for 15 minutes covered and VOILA, we had curry and some satisfied customers.

EGG CURRY

Ingredients:

Onion                   –  1 small diced
tomato                  – 1 small
ginger                    – 1/2 inch cut
garlic                     -4 sliced
red chillies whole   – 4-6 or accordingly
pepper corn          – 1/4 tsp
cumin                    – 1/4 tsp
coriander              – 1/4 tsp
cardamom             – 2
cloves                    – 3
coconut                – 3 tbsp
oil                         – 2 tbsp
cumin(tempering)   – 1/4 tsp
Water                    – 1-2 cups
Eggs                      – 3 whole eggs

Method:

1. In a  pan, add 1 tbsp of oil and fry the whole spices on low heat for about a minute.
2. Add chopped onions, ginger, garlic and fry for 2 minutes on low heat.
3. Once the onion is turned a little golden brown, add the tomatoes and fry for 2 minutes or a little bit of the water is dried out from the tomatoes.
4. Add coconut fry for a minute and switch off the flame.
5. Once the mixture is completely cooled down, grind it to a fine paste.
6.  At this point you can freeze this mixture in a ziploc or an airtight container for 2 weeks.  Defrost it in the refrigerator the night before whenever you are ready to cook the curry.
7.  In a pan, add 1tbsp of oil, add 1/4 tsp cumin seeds and add the paste and fry for couple of minutes on low heat.  Then add 1 glass of water and simmer it for 10 minutes.
8.  Break the egg in a small bowl, and drop it slowly in the simmering curry.  Cover and simmer for 10 minutes.
ENJOY!! Perfect with rotis or dosa/idli.

I would like to hear your shortcut to making some curry in a hurry?

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