Wednesday, May 7, 2014

【雞蛋咖哩 # 2】Egg Curry # 2



N worked from home the past few weeks, so I had to think of what to make for lunch and dinner everyday beside preparing toddler food for little A. 

After about a week or so I started feeling tired and was out of ideas for what to cook. We ordered a few take outs and deliveries. When that happened more than thrice in a week, N started giving me that "I want some home-cook food" look.

So I had no choice but to whipped up something simple tonight, there is nothing simpler than a simple egg curry for dinner, it could be done in literally less than 30 minutes and one can't really go wrong with a egg curry!

4-5 只水煮蛋 去殼切半
1 只 中型的洋蔥
2 只 Roma 番茄 (切丁)
2 只 青辣椒
1 tsp 薑蒜蓉 ginger garlic paste
1 杯 有機全脂牛奶
1 根 咖哩葉 (大約十五葉)  optional 
1 根 桂皮/肉桂
1/2 tsp 葫蘆巴籽 (Methi)
1/2 tsp 黃薑粉 turmeric powder (Haldi)
1 tsp 辣椒粉 Chili powder 
1 tbsp 肉類咖哩粉 我用了Babas meat curry powder 
一小撮的 阿魏膠 asafoetida (Hing)
1 1/2 tsp 或適量 
4-5 hard boiled eggs (Halved)
1 onion
2 Roma tomatoes (Cubed)
2 green chili
1 cup of Organic whole milk
1 sprig of curry leaves   optional 
1 stick of cinnamon stick
1/2 tsp of fenugreek seeds (Methi)

1/2 tsp turmeric powder (Haldi)
1 tsp Chili powder (reduce for lesser heat)
1 tbsp of Babas meat curry powder (or any curry powder)
a pinch of asafoetida (Hing)
1 1/2 tsp of salt or to taste

1. 把雞蛋煮好,剝殼,切半。
2. 把洋蔥和辣椒加點水攪拌成糊狀。 把番茄切丁。
3. 在鍋裡熱上 2 tbsp 食油,加入桂皮,葫蘆巴籽,阿魏膠和咖哩葉,中火煸炒香。

4. 把洋蔥糊倒入,加入1 tsp的薑蒜蓉,繼續煮至邊上泛油,加入黃薑粉,辣椒粉和咖哩粉,煮2-3分鐘。
5. 倒入1 杯的水和1杯的牛奶,煮滾之後加入番茄丁,加蓋燜煮5-8分鐘。
6. 加入雞蛋,煮5-8分鐘,加鹽調味,繼續煮只濃稠為止 (3-5分鐘)。

1. Boiled the eggs, shelled and halved.

2. Blend together onion and green chili to form a paste. Cubed tomatoes and set aside.

3. Heat up about 2 tbsp of cooking oil in a cooking pot, add cinnamon stick, fenugreek and a pinch of asafoetida, give it a quick stir before adding curry leaves (if used), cook until fragrant.

4. Pour in the onion chili paste, add 1 tsp of ginger garlic paste cook until oil breaks at the edge of paste, add turmeric,chili powder and curry powder, cook for 2-3 minutes.

5. Add 1 cup of water and 1 cup of whole milk, bring to boil and add cubed tomatoes, cover with lid and continue cooking for 5 minutes.

6. Add the eggs and season with salt, simmer for 5-8 minutes or until the gravy thickened. 

Serve with hot steam rice.

"I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier."
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  1. Hi, first time for me to drop by! when I see the curry eggs, it reminds me of the good old days when I always ask my mum for the Indian curry eggs. Love this dish! See you around


  2. Hey Echo! Another versatile dish to go with rice!