Fragrant Egg Curry (Bizah Sadah)

Name: Fragrant Egg Curry (Bizah Sadah)
Cuisine: Northern Europe
Ingredients: 2 tbsp hot water; 1 pinch / 20-30 saffron strands, crushed; 6-8 eggs (depending on size used); 50 g / 2 oz / ¼ cup ghee or butter; 50 g / 2 oz / ¼ cup ghee or butter; 4 medium onions, sliced in half moons; ½ tsp ground cinnamon; ½ tsp ground cardamom; ¼ tsp ground turmeric; ¼ tsp ground cloves; ¼ tsp ground black pepper; 250 ml / 8 ½ fl oz /1 cup water boiling; juice from ½-1 lime (depending on size)

Preparation info

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from Robert Flower Riddell’s recipe in Indian Domestic Economy (1852).

Ingredients

1 pinch / 20-30 saffron strands, crushed
2 tbsp hot water

Europe
Asia
United Kingdom
India
Main course
Vegetarian
Gluten-free

Method

Infuse the saffron in the hot water.
Boil the eggs for around 10 minutes or until hard. Drain off the hot water and run the eggs under the cold tap until cool enough to handle (this should also stop a dark ring forming around the yolk). Roll the egg on a board to crack the shell then peel it off. Halve each egg and reserve until required.