Name: Eggs with Curry Leaves
Yield: Serves 2 to 3
Cuisine: Asia
Ingredients: ½ teaspoon salt, or to taste; 4 large or extra-large eggs; 1 teaspoon butter or ghee; 1 green cayenne chile, seeded and chopped, or substitute a serrano chile; 1 teaspoon raw sesame oil or vegetable oil; 1 teaspoon minced ginger or ginger mashed to a paste; 5 to 8 fresh or frozen curry leaves, coarsely chopped; ¼ cup finely sliced shallots; 2 scallions, minced

Preparation info

Serves
2 to 3

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We love the aroma of curry leaves as they fry in hot oil, and we’re very fond of eggs. No wonder then that this is one of our favorite dishes. It’s an akoori (see Persian-Flavored Eggs) flavored with curry leaves and ginger, as well as the usual green chiles. With one green chile, the heat is mild; for more heat, double the quantity.