Egg and Watercress Curry

Name: Egg and Watercress Curry
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp sugar; 1½ tsp salt; 400 g/14 oz canned chopped tomatoes; 2 cubes frozen crushed ginger or 2 thumb-sized pieces fresh ginger, peeled and grated; 2 cubes frozen crushed garlic or 6 garlic cloves, crushed; 8 eggs; 1 tsp cumin seeds; 4 tbsp vegetable oil; 2 onions, roughly chopped; 1 tsp ground turmeric; 2 tbsp garam masala; 1 fat green chilli, sliced; 2 tbsp English mustard; 85 g/3 oz watercress, finely chopped; cooked rice, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

30 Minute Mowgli

By Nisha Katona

Published 2021

About

Egg curry is very popular in India and every family has their own recipe. I love to give mine a real wake-up call with the addition of fiery English mustard and peppery watercress. The resulting combination of flavours performs a lively dance across your tongue that I can’t get enough of.

Ingredients

8 eggs
4 tbsp vegetable oil
1 tsp cumin seeds

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Bring a large pan of water to the boil over a high heat, then reduce the heat to a lively simmer. Carefully add the eggs to the pan and leave to boil for 8 minutes, then drain through a colander and run under cold water until cool enough to peel.
While the eggs are boiling, heat 2 t