- Ingredients
- eggs
- 4
- oil
- 100 ml
- tomato puree
- 150 ml
- chili powder (red)
- 1 tablespoon
- cloves
- 2
- cardamom (black)
- 2
- bay leaves
- 2
- Asafoetida
- 1 pinch
- water
- 300 ml
- ginger powder
- 1 teaspoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 35 minutes
- Region of origin
- Kashmir
- This recipe:
- Serves:
- 2
- Comment:
- vegetarian
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- This recipe by:
- leatherback
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Fried egg curry
Ingredients
| eggs | 4 | (hard boiled) |
| oil | 100 ml | |
| tomato puree | 150 ml | |
| chili powder (red) | 1 tablespoon | |
| cloves | 2 | |
| cardamom (black) | 2 | (crushed) |
| bay leaves | 2 | |
| Asafoetida | 1 pinch | |
| water | 300 ml | |
| ginger powder | 1 teaspoon |
Preparation
- Peel and pierce the eggs with a needle through each axis
- Heat 3 tablespoons of oil. Add the chili mixed in water and stir. Add all ingredients except for the excess oil, eggs, ginger and aniseed. Cook untill the oil starts to separate from the mixture
- Fry the eggs in hot oil until they are golden brown
- Add all remaining ingredients -except the garam massala- & the fried eggs to the boiled spice micture. Cook on a hot stove until the sauce gets thicker. You will need to stir frequently to ensure nothing sticks to the bottom of the pot.
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