Egg curry (Malaysian Style)

Feb 18th 2010

We are not vegetarians and actually eggetarians. Egg-Curry is something that has always found a fond place in our homes and in our hearts. Amma used to make egg for us when she herself has never eaten it.  And for the longest time her type of egg-curry and omlettes were all I have eaten with egg. 

This recipe is something I learnt from a Malaysian friend of mine, so no doubt on the origin of the recipe. I have modified it some from there. Most Malay and Thai cuisines use a lot of coconut milk like in Goan and Keralite recipes due to the abundant availability of coconuts I presume. Without further ado, I will go into the recipe.

Difficulty level : Medium

Time: 30 min

Ingredients

• Spices ( 2-3 Clove, 2 Cardamom, 1-2 Bay leaf, 1 Cinnamon stick, 1 Aniseed)
• Ginger ( 1 inch), Garlic ( couple of pods)
• 1 tsp Garam Masala
• 1 tsp Chilly Powder
• 1 tsp Dhaniya Jeera Powder
• Spring onions ( 1 bunch)
• Eggs (~ 6-8)
• Oil
• Shallots ( 4-5)
• Coconut milk ( 1 can)
• salt to taste

Method de Preparation

1. Boil the eggs in a separate vessel.
2. In the meantime chop the onions and the spring onions.
3. Take oil in a pan, add some turmeric, salt and chilly powder fry the boiled eggs cut in 2 to a golden brown and keep aside.
4. In the same pan, add oil and saute the spices and the ginger garlic cut in small pieces.
5. When well done, add the shallots finely chopped and saute till it turns transparent.
6. Add the turmeric powder, chilly powder, dhaniya-jeera powder and garam masala at this point.
7. Saute for a min and then add in the coconut milk and some water and allow to boil at medium heat for a min or two.
8. Bring to a thick consistency and add the chopped spring onion, stir in the eggs and serve with rice or parathas.  Yum Yum :)

Tip: The eggs can be added in without the frying step but they don't taste as good, so take the time and you will be glad you did :)