Fried Egg Curry
Fried egg curry refers to a dish of fried eggs cooked together with a flavorful curry sauce. I prepare the sauce using warm spices, herbs, and other ingredients.
Ingredients
- Fried Eggs: 10 Pieces
- 1 Onion Finely Chopped
- Paste of 1 Large Sized Onion
- 3 Tbl Spoons of Ginger-Garlic-Chili Paste 2 Green Chilies Used
- 1 Large Sized Tomato finely sliced
- 3 Green Chilies
- Coriander Leaves 1 tbl spoons
- Roasted Cumin Powder: 1 tsp
- Cumin Seeds: ½ tbl spoon
- Turmeric Powder: 1 tbl spoon
- Red Chili Powder: 1 tbl spoon
- Kashmiri Red Chili Powder: 1 tbl spoon
- Mustard Oil 2 tbl spoons
- Salt to Taste
- Water as required
Instructions
- Take a wok and heat it, then add oil to it. Heat the oil.
- Add cumin seeds to the smoking oil.
- The seeds will soon start spluttering. Add chopped onions and stir until the color changes to light brown. (Pro Tip: Do not burn the onions. Light brown onions, not golden, render the right color to the gravy.)
- Add onion paste and sauté.
- Add sliced tomatoes and 1 tsp of salt.
- The tomatoes will release water. At this point, add ginger-garlic-chili paste. Mix well and continue stirring for 5 minutes.
- Add a little bit of water and all the powdered spices – turmeric powder, red chili powder, Kashmiri red chili powder.
- Add water according to desired consistency and salt as per the taste. Stir the masala paste.
- Cover the wok with a lid.
- When the curry comes to a boil, add the fried egg pieces and cover the pan with lid again. Cook for 5 minutes. (Pro Tip: Slide the eggs in gently and avoid stirring too much, or else they will break apart in the gravy.)
- Add green chilies and roasted cumin powder. Cover the pan.
- Sprinkle coriander leaves all over the gravy. Cook for another 5 minutes with the lid on. Fried Egg Curry is ready to be transferred to a bowl.
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Notes
Prepare the eggs in a non-stick pan to ensure they cook perfectly.
The amount of spices should be modified to suit your needs and desires, so begin by using those quantities mentioned in the recipe and go ahead to add more if you wish the curry to be spicier.
I usually use ripe tomatoes or tomato puree to give the curry sauce an extra oomph.
Let the fried eggs simmer together with the curry sauce for a while so that their flavor can penetrate into the egg yolks.
Nutrition Info (Estimation Only)
Nutrition Facts
Fried Egg Curry
Amount per Serving
Calories
155
Calories from Fat 108
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
4
mg
1
%
Sodium
954
mg
41
%
Potassium
318
mg
9
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
1484
IU
30
%
Vitamin C
9
mg
11
%
Calcium
54
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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