Dr Mobeus
Egg Curry
Egg curry is the dish that saved many a student and it still holds up. Eggs are one of the cheapest proteins in the supermarket and when you simmer them in a spiced tomato sauce you get a curry that tastes far richer than it has any right to.
Pricking the boiled eggs all over before they go in the sauce lets the flavour soak right into the yolk. Ten minutes of simmering turns a plain boiled egg into something properly special.
At about 45p a portion including rice, this undercuts even the cheapest supermarket ready meal curry and it is on the table in about 35 minutes.
Egg Curry
Ingredients
Method
- Boil the eggs for 8 minutes, then plunge into cold water, peel and set aside.
- Cook the rice according to the packet instructions.
- Heat the oil in a frying pan and cook the onion for 5 to 6 minutes until soft and golden at the edges.
- Add the garlic and ginger and cook for 1 minute, then add the turmeric, cumin, coriander and chilli flakes. Stir for 30 seconds until fragrant.
- Pour in the chopped tomatoes and tomato puree, season with salt, and simmer for 10 minutes until the sauce thickens.
- Prick the eggs all over with a fork, then gently fold them into the sauce. Sprinkle over the garam masala and simmer for 5 more minutes so the eggs soak up the flavour.
- Serve with the rice.
Tips and Variations
Older eggs peel more easily than very fresh ones. For a creamier sauce, stir in a splash of milk or a spoonful of yogurt at the end. This also works brilliantly with leftover roast potatoes thrown in for the last 5 minutes.
