Egg Curry

Egg curry is a crowd pleaser and is made by simmering hard boiled egg, red bell pepper, potato, carrot in sauce made with shallots, garlic, olive oil, coconut milk, coconut cream, salt, pepper, cunin and curry powder. This egg curry may look too simple when you first take a look, or see it presented on the table but its actually really delicious and satifying. In this recipe, we’ll be making an easy to do curry that’s no fuss with any other methods than adding the spices, you can even add some beef, other choice of meats, or even canned goods which just makes a nice filling dish that gives you a rush of savory deliciousness.

What is a Curry?

Curry has become a common dish seen in grocery stores and convenient stores as a frozen meal or on diverse menus. Curry is any dish that has a sauce seasoned with spices that usually contain chili pepper, ginger, coriander, turmeric, cumin, and many more spices depending on the place and household you visit. Meats used in curry also include fish, poultry, shellfish, and meats with or without vegetables or even made vegetarian. Curry is a term popularized by colonizers to identify a foreign cuisine or refer to the method of cooking. From being called a dish curry to finding curry paste a popular mix of Southeast Asian spices like ginger, chilies, galangal, lemongrass, and more grounded and thickened with a liquid to make it into a paste, these are usually thinned out with coconut cream or milk to create the curry soup base. For curry powder, these are usually seen in Indian cuisine, these are made with dried spices turned to sand like texture and has a blend of spices like garam masala, chaat masala, and a whole other list of traditional spices British also like using curry powder. Japanese use curry roux cubes for their curry, its similar looking to a bullion cube, it looks like curry paste but dehydrated and molded into cubes. These tend to be a tad bit sweeter and creates a thicker sauce from the mix of flour or cornstarch added, you’ll find the Japanese curry to be a sauce separately cooked from the main meat like curry katsu which has fried pork or chicken over rice and the sauce poured over the fried dish or all over the rice. There are also curry leaves, these are similar looking to bay leaves, green and glossy looking these has a bright and aromatic flavor with a hint of citrus that’s sweet and bitter at the same time there often found in South Indian cooking tempered with mustard seeds and oil to create a crunchy texture. While there are many kinds of curries baked of the country or region or home, there are an even longer list of kinds of curries with different profiles and much more kinds that differentiate each other like dried curry that has a a small amount of liquids and needs to have the liquid evaporate and made sure the spices have fully covered the meat or main ingredient added. Wet curries contain a sauce or gravy like texture that’s made from mixing in broth, coconut milk or coconut cream, with some using yogurt, legume puree, dairy cream, sautéed crushed onions or even tomato puree.

How do you make Egg curry?

 This Curry egg recipe can be easily made by boiling a few eggs, when cooking boiled eggs, make sure the pot or ban already has simmering water as you don’t want it to cook just as the water isn’t boiling to give you that nice beautifully soft yolky inside. Once this has boiled for at least 7-8 minutes, take these out to cool, de-shell these while hot to make it easier to peel. Set aside to create the curry base. This simple curry base just needs a few ingredients with minimal effort. From heating some oil in the pan to sauté the shallots and garlic, cooking till the garlic is aromatic and the onions have softened. Add in the coconut milk and bring these to a boil to help combine the flavors together. Add in the potatoes and carrots, letting these simmer together to soften then add the coconut cream to help add more liquid and thicken the mixture. Place the eggs in and some bell peppers. And it’s done!

Enjoy this soupy, oh so delicious egg curry recipe that just needs a few minutes of your time to make.

A mildly spicy and yummy curry created for times when you don’t feel like cooking. Days when you just want something deliciously good but wont need so many things to make up a main dish, something warm to soak up the rice and get you out of the cold or rainy weather. This egg dish is also so versatile and has its own version or varieties off that you can find it with a thicker sauce, taking half or more of the liquids included in the list, adding some tomato gravy for a more colorfully savory take and many more.

Egg Curry recipe (tagalog)

Sahog

• 1 & ½ tasa tubig
• 5 itlog
• 3 maliliit na sibuyas (tinadtad)
• 3 butil ng bawang (tinadtad)
• 1 katamtamang laking pulang bell pepper (tinadtad)
• 1 patatas (tinadtad)
• 1 karot (tinadtad)
• 2 kutsarang olive oil
• 1 tasa coconut milk
• 1 tasa coconut cream
• 1 kutsaritang asin
• 1 kutsaritang paminta
• 2kutsaritang cumin
• 2 kutsaritang curry powder

Paano lutuin

1. Sa kawali na may tubig, pakuluin bago ilagay ang mga itlog. Pakuluin ang mga ito ng 8 minuto. Tanggalin ang mga itlog pagkatapos.
2. Sa kawali na may katamtamang init, lagyan ng olive oil at lutuin ang mga sibuyas, at bawang ng 2 minuto. Dagdagan ng coconut milk, takpan at pakuluin ng 2 minuto.
3. Lagyan ng patatas, karots, at coconut cream. Haluan ng asin, paminta, cumin at curry powder.
4. Ilagay ang mga itlog na tinaggalan ng balat at ang mga bell peppers.
5. Ihanda at ienjoy!