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Spicy North Indian Egg Curry |
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Serves: 4
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(Undae ki Kari)
Category: Egg Curries
Makes 4 to 6 servings
Making the curry sauce, though time consuming, is really quite simple. Once the sauce is made and the eggs boiled, consider the dish done. Serve for lunch or a light dinner.
4 cups (1 recipe) Classic Spicy Curry Sauce
6 large eggs
2 teaspoons vegetable oil
3 to 5 dried red chili peppers, such as chile de arbol, with stems
1 teaspoon cumin seeds
1 tablespoon coarsely ground raw almonds (from about 10 almonds)
1/4 cup finely chopped fresh cilantro, including soft stems
1/4 teaspoon Garam Masala
1. Prepare the curry sauce. Meanwhile, in a medium saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until the eggs are hard-boiled, about 10 to 12 minutes. Let cool or plunge into cold water, shell them, then cut them in half Place the eggs in the curry sauce 'and simmer over medium heat about 10 minutes.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the red chile peppers 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the ground almonds and stir about 1 minute.
3. Mix everything into the egg curry and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top and serve.
VARIATION: For a richer finish, mix in 2 to 3 tablespoons heavy cream or sour cream during the last 2 to 3 minutes of cooking.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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