Anda Kari (Egg Curry)

I’ve always had a bit of a thing for boiled eggs.   They’re one of my favourite things to have sliced up on toast in the morning.  In particular though I love having them in curry.  It’s not something that I would make everyday, in fact I forget how good they are until I make them and then kick myself for not making it more often.  My previous experiences of having whole boiled eggs in a curry have been more with a wet Thai style so when I saw this recipe in Charmaine Solomon’s The Complete Asian Cookbook I knew I had to give it a try.

Both of us loved the flavour, and the other half enjoyed it equally in a sandwich as he did over rice.  The curry wasn’t too wet, which may have been me over cooking it, but given the quantities I don’t think it was supposed to be too saucy.  I think it would be the one thing I would adapt for next time.  This was actually super easy to put together and I think would be equally awesome as an exotic breakfast as for a lazy meat free dinner.

This recipe is one of my contributions to this month’s Cookbook Guru where a group of bloggers all get together to cook from the same recipe book and explore what it has to offer.  If you’d like to join in the challenge, head over to the site to see how you can be a part of this awesome monthly event.

Egg Curry by Charmaine Solomon

serves 4-6 people

• 6 eggs
• 2 tbl sp. Ghee or Oil
• 2 medium onions, finely chopped
• 3 cloves garlic finely chopped
• 2 tsp finely grated fresh ginger
• 3 tsp ground coriander
• 2 tsp ground cummin
• 1 tsp ground turmeric
• 1/2 tsp chilli powder
• 3 ripe tomatoes diced
• 1 tsp salt
• 1/2 cup hot water
• 1/2 tsp Garam Masala (see here how to make your own)

Boil your eggs until the yolk is firm and remove from the heat and allow to cool.  Peel, slice in half and set to the side.

In a pan cook your onions, garlic and ginger in the oil or ghee until the onion is translucent.  Take care that the garlic and ginger don’t burn.

To this mixture add the spices (except the garam masala) and cook until they release their fragrance.  Then tomatoes and the hot water.

Cook until the tomatoes turn soft and then season with the salt and garam masala.   Reduce to a simmer, add the eggs and then cook until they are heated through.  This should only take a few minutes.

Serve with rice.

Happy Cooking & Happy Eating,

Leah