Easter Egg Curry Recipe via http://typeaparent.com

The Easter Bunny always leaves way too many tie-dyed speckled eggs in our yard. The boys generally skip over those and go for the plastic eggs that rattle when they shake them, a sure sign of piggy bank coinage or malted milk ball goodness inside.

I don’t even like eggs so using up those hard boiled eggs before they smell like a fraternity bathroom can be a challenge (Dear God, Please make sure my sons never live in a fraternity house hovel.).

The one way I love an an egg is in my mom’s egg curry. It’s a fast dinner and a staple at our house, especially after a certain bunny has left his tracks in the yard. My mom never writes anything down so I’m taking a guess at her recipe. I’ve monkeyed with it myself, but hers always tastes better. Then again, food always tastes better when someone else is cooking for you, no?

Easter Egg Curry Recipe
 
This Easter Egg Curry recipe is a unique way to use up those leftover eggs.
Author:
Recipe type: Main Dish
Cuisine: Indian
Ingredients
  • 6 hard boiled eggs, peeled
  • 1 onion, chopped
  • 5 tbsps canola oil
  • 2-3 red or green chili peppers, chopped
  • 1 garlic clove, mashed and chopped
  • 2 tsps ginger paste or ½ teaspoon fresh grated ginger
  • ½ teaspoon mustard seeds
  • 2 tsps coriander powder
  • 1 tsp cumin
  • 2 tsps red chili powder or 1 teaspoon red chili paste
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 2 chopped tomatoes or 1 can diced tomatoes
  • Salt to taste
  • 1 cup frozen peas
  • Chopped fresh cilantro to garnish
Instructions
  1. In a large skillet or paella pan, heat the oil on medium heat.
  2. Cut a small vertical slice into each egg on two sides and quickly fry in oil until sides are browned and a bit blistered.
  3. Remove eggs from pan. Add the ingredients garlic through turmeric and stir to form a paste. Add onions and ginger and cool until onions are translucent. Add tomatoes and ½ cup of water.
  4. Stir, put eggs back in, and simmer for about 20-30 minutes. Add more water if necessary to get a sauce that is a lightly thickened consistency.
  5. Put in peas and cook through just before serving.
  6. Garnish with chopped cilantro.

This dish has a wonderful gravy that is great to smother over basmati rice. We also like to heat up some naan and tear off bits to dip into the sauce. It’s somehow more fun to eat Indian food with your fingers. Put the forks away for a night and see for yourself.

I hope this delightful dish makes you hoppy this Easter!

Photo credit: Andrea Nguyen