The key to a really good egg curry is to cook each ingredient down before adding the next to build a solid flavour foundation.
Tawa egg masala
The key to a really good curry is to cook each ingredient down before adding the next. Also don’t add the ground spices to the hot oil or they will burn, add these with wet ingredients.
Ingredients
To serve
Instructions
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Place a small pot of water on to boil. Once boiling, gently lower in eggs using a spoon. Set a timer for 10 minutes. Once the timer is done, remove the eggs and place them in a bowl of cold water. Set aside to cool and prep the rest of your ingredients.
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Once cooled, peel the eggs and slice them in half. Set aside.
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Place a large frying pan over medium heat, add coconut oil and onions, plus a pinch of salt. Cook for 5 or so minutes to soften. Add the garlic, onion and chilli and stir, cooking for a further few minutes.
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Add the tomato, lemon, salt, turmeric, kashmiri chilli and garam masala. Stir through and cook for a few minutes until reduced slightly. Add a little water to thin the sauce then add your boiled eggs and gently toss to coat in the sauce.
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Serve over freshly steamed rice with a garnish of fresh coriander.
curry, masala, egg, tawa, spicy, tomato, rice, Indian recipes, Indian food, south Indian
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