Let face it,- egg is such a versatile cooking ingredient, but on its own, it can be rather boring. So, let’s spice it up and make it Egg Curry! Try this recipe and Im sure it will be regular choice for your curry nights in.
Ingredients for base sauce:
50 g butter
1 yellow onion
1 clove of garlic, crushed
a small piece of root ginger, peeled and grated
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 teaspoon curry powder
1/2 teaspoon fennel seeds
2 teaspoon flour
100 ml fish stock (a good quality cube will do, dissolved in that amount of hot water)
400 ml double cream
Salt & pepper to season
Cooked Basmati rice
4 Boiled eggs
1. To make the curry sauce, melt butter in a pan and gently cook the onion, garlic and ginger, without allowing them to colour. Add all spices and cook for another few minutes to release their flavours.
2. Add the flour and stir on a low heat for a minute, then gradually stir in the fish stock, bring to the boil and allow reduce by half. Pour in the cream and simmer until it has reduced by about two-thirds and thickened. You can blend the sauce in a liquidizer or strain it through a fine-meshed sieve, or just leave it as it is. Adjust the seasoning if necessary.
3. Soft or hard boil the eggs (personally I prefer when they are somewhere in between). Spoon the rice into a bowl, place the egg on top and spoon the sauce over. I also like to add some greens on a side, it’s good for you and good for the colour on your plate.
I also just remembered making the same Egg Curry but with the addition of cooked cauliflower florets – it’s a good compromise to rice.