Name: Eggs in Curry
Yield: Yield: 8 Portions
Cuisine: Indian
Ingredients: 1 tbsp/9 g minced ginger; 16 hard-cooked eggs, peeled; Ground black pepper, as needed; 1 tbsp/6 g ground coriander; 1 cup/48 g coarsely cut cilantro; 2 fl oz/60 mL vegetable oil; 1 tbsp/6 g garam masala; 1 sprig curry leaves; 8 oz/227 g medium-dice yellow onions; 1½ tsp/3 g cumin seeds; 1½ tsp/3 g black mustard seeds; 1 tbsp/6 g ground turmeric; 1½ qt/1.44 L crushed tomatoes; 4 garlic cloves, sliced; Salt, as needed; Vegetable oil, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 fl oz/60 mL vegetable oil
1½ tsp/3

Method

Heat the vegetable oil in a wok over medium heat, and add the cumin seeds and mustard seeds and fry until they crackle, 10 to 20 seconds.
Add the curry leaves and cook until wilted, 10 to 20 seconds.
Add the onions and cook over moderate heat until golden brown, 5 to 10 minutes.
Add the garlic and ginger and continue to cook until fragrant,

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Ingredients

Method

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