Egg Curry in the Pakistani Manner
Yield: 4
Ingredients
- 3 tbsp neutral oil of choice
- 1 small or 1/2 medium onion, minced
- 1/2 in thick piece of ginger, cubed
- 2 cloves garlic, minced
- 1/2 tsp turmeric
- 1 tsp cumin powder
- 16 oz can tomato sauce or crushed tomatoes
- salt to taste
- 1 tsp red chili powder (or ½ tsp if you prefer it less spicy)
- 1 cup water
- 3 eggs
- water for boiling eggs
Instructions
For the eggs
- Fill pot with water and place on high heat. When the water begins to boil rapidly, turn the heat to medium-high. You want to obtain a gentle boil
- Carefully, using a slotted spoon, lower eggs into the pot
- Once all eggs are in the pot, set your timer to 10 minutes. After ten minutes, remove pot from stove and fill with cold water under the faucet in the sink
- Allow eggs to rest in the water while you make the curry base
For the curry base
- Place a large pan (I use this one, which is 30cm / 12in) on the stove on medium-high heat and add oil
- Add onions and sauté till a golden brown, this will take 5-7 minutes
- Add ginger, garlic, turmeric and cumin powder and continue to sauté for 1 minute till fragrant
- Reduce heat to medium
- Add tomatoes, salt and chilli powder, water and stir continuously, till the tomato sauce reduces and thickens. This will take approximately 10 minutes
Assemble
- Peel eggs and carefully slice each egg into half and place on top of the warm curry base.
- Garnish with your favourite fresh herb/s
- Enjoy with rice, crusty bread, sangak, naan or chapati.