Name: Golden Egg Curry recipe by Nandini Mitra at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 large eggs; 50 ml vegetable oil or groundnut oil; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 2 small onions thinly sliced; 2 medium tomatoes thinly sliced; 10 pods of garlic crushed; 5 green chillies finely chopped thinly sliced; 2 tsp fish sauce (optional); Salt to taste

Ingredients Serving: 4

4 large eggs
50 ml vegetable oil or groundnut oil
1/4 tsp turmeric powder
1/4 tsp red chilli powder
2 small onions thinly sliced
2 medium tomatoes thinly sliced
10 pods of garlic crushed
5 green chillies finely chopped thinly sliced
2 tsp fish sauce (optional)
Salt to taste

Instructions

Boil rice and keep warm.
Place the eggs in a saucepan, add cold water to cover, bring to a boil, and peel them.
Heat the oil in a wide heavy frying pan (skillet) over medium-high heat.
Add the turmeric to the peeled eggs and fry until golden and a little blistered all over.
With a slotted spoon, lift the eggs out of the hot oil and onto a plate
Pour off all but 2 to 3 tbsp of the oil. Heat the oil remaining in the pan over medium heat, add the onions and garlic, and fry briefly, until translucent.
Add the chilli powder and tomatoes and, stirring frequently to prevent sticking, cook until the tomatoes become a softened mass, about 10 minutes.
Stir in the fish sauce and salt, then taste and adjust the seasoning if you wish.
Raise the heat to medium-high, add the chilli strips, and stir. Place the eggs in the sauce and cook. Serve hot with rice.

Similar Recipes