A Very Anglo-Indian Egg Curry

May 26, 2023May 26, 20230 14
A Very Anglo-Indian Egg Curry perfect for any meal
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 medium eggs
400 g potatoes , cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods , seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves , chopped
2 medium onions , finely diced
3 celery ribs , finely diced
2 tablespoons passata
284 ml double cream
coriander leaves , to garnish

Nutrision Information

Servings Per Recipe
6
Calories
400
Sugar
5g
Fat
28g
A Very Anglo-Indian Egg Curry is a unique blend of English and Indian cuisine. It is easy to make, delicious, and filling. This curry recipe features boiled eggs, cooked potatoes, and a creamy tomato-based sauce. The spices used in the recipe are commonly used in Indian cuisine and add a unique flavor to the dish. This egg curry is a perfect dish to serve for a family meal, or to share with friends. It can be prepared ahead of time and reheated easily. This dish is versatile and can be adapted to suit the heat level of your liking. If you are a fan of curries, this egg curry is definitely a must-try!

Instructions

1.Boil the eggs for 7 minutes in a saucepan filled with water.
2.Peel and cut the potatoes into medium size dice and place them in another saucepan of boiling water to cook for 8-10 minutes or until tender.
3.In a pan over medium heat, toast coriander seeds, cumin seeds, and cardamom pods for 1-2 minutes or until fragrant.
4.Grind them into a powder in a pestle and mortar or spice grinder. Add ginger, turmeric, and crushed dried chili to the powdered spices.
5.Heat 15g of butter along with olive oil in a large skillet, then add the chopped garlic and finely diced onions. Cook until the onions are soft for about 5-7 minutes.
6.Stir in the finely diced celery and spice mixture from step 4. Cook for another 5-7 minutes.
7.Add the passata, double cream, and 150 ml of water to the skillet. Mix well and simmer for 5 minutes until the curry sauce has thickened.
8.Peel the eggs and add them to the skillet. Stir in the cooked potatoes and continue to cook for 5-7 minutes. Make sure everything is heated through and well coated in the sauce.
9.Serve hot and garnish with coriander leaves.

PROS

A Very Anglo-Indian Egg Curry is an easy to make main dish that requires minimal preparation time.
It is creamy, rich in flavor, and filling.
This dish is perfect to serve with rice, naan bread, or even salad for a healthy option.
The egg is a great source of protein, while the potatoes provide energy and nutrients.
A single serving of this dish contains approximately 400 calories, making it a good option for a midday or evening meal.

CONS

This dish may not be suitable for people who are allergic to eggs or dairy products.
It is high in fat due to the double cream and butter.
Some people may find the spice level too mild or too hot, depending on personal preference.

HEALTH & BENEFITS

Eggs are loaded with high-quality protein, vitamins, and minerals. They are also low in calories, making them an excellent choice for weight management. Potatoes are packed with potassium, fiber, and Vitamin C. They can also help lower blood pressure and improve digestion. Indian spices used in this dish are known for their antioxidant and anti-inflammatory properties. They may help reduce inflammation and promote good digestion. This dish is high in fat and calories, so it should be consumed in moderation as part of a balanced diet.

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