Spicy Egg Curry

Name: Spicy Egg Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 Portionen
Ingredients: 8 piece eggs; 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 0.5 tsp whole black peppercorns; 3 tbsp cooking oil; 0.5 tsp ground turmeric; 1 piece large onion, sliced thin; 2 piece tomatoes, chopped; 6 clove garlic, minced; 1 tbsp minced fresh ginger root; 1 tsp ground red pepper; 0.5 tsp ground coriander; 1 cup water; 0.25 cup shredded coconut; 0.25 cup jaggery (palm sugar); 0.5 tsp tamarind paste; salt; 0.25 cup chopped fresh cilantro leaves

Main Course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

This Thermomix® recipe for Spicy Egg Curry is ready in 1 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This spicy egg curry, also known as Egg Kulambu, is a flavorful and comforting dish perfect for a hearty meal. The eggs are simmered in a rich, aromatic gravy made with a blend of spices, onions, tomatoes, and coconut. The combination of fennel, cumin, and black peppercorns adds a unique depth of flavor. I love making this dish because it's relatively quick to prepare and always a crowd-pleaser. It's especially delicious served with rice or naan bread. Feel free to adjust the amount of red pepper to your liking for a milder or spicier curry. This recipe is vegetarian and can be made gluten-free by ensuring all ingredients are gluten-free.

Ingredients (18 ingredients)

8 piece eggs
0.5 tsp fennel seeds
0.5 tsp cumin seeds
0.5 tsp whole black peppercorns
3 tbsp cooking oil
0.5 tsp ground turmeric
1 piece large onion, sliced thin
2 piece tomatoes, chopped
6 clove garlic, minced
1 tbsp minced fresh ginger root
1 tsp ground red pepper
0.5 tsp ground coriander
1 cup water
0.25 cup shredded coconut
0.25 cup jaggery (palm sugar)
0.5 tsp tamarind paste
salt
0.25 cup chopped fresh cilantro leaves

Preparation (8 steps)

Prepare the eggs

Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs. Set aside.

Roast and grind the spices

Thermomix® Setting

20 sec/Speed 10

Place the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder using the Thermomix. Add fennel seeds, cumin seeds, and peppercorns to the Thermomix bowl and grind for 20 Sec./Stufe 10. Set aside.

Fry the eggs

Heat the cooking oil in a large skillet or kadhai over medium heat. Stir the ground turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 120

Add the sliced onion to the Thermomix bowl and chop for 3 Sec./Stufe 5. Add cooking oil and ground turmeric and sauté for 3 Min./120°C/Stufe 1.

180

Add garlic, ginger, and tomatoes

Thermomix® Setting

5 min/212°F/Speed 1 100

Add the minced garlic and minced fresh ginger root to the Thermomix bowl and chop for 3 Sec./Stufe 7. Add the chopped tomatoes and cook for 5 Min./100°C/Stufe 1.

300

Add spices and water

Thermomix® Setting

5 min/212°F/Speed 2 100

Stir the ground seed mixture, ground red pepper, and ground coriander into the Thermomix bowl. Add water, shredded coconut, jaggery (palm sugar), tamarind paste, and salt. Cook for 5 Min./100°C/Stufe 2.

300

Simmer with eggs

Thermomix® Setting

10 min/194°F/Linkslauf Speed 1 90 Reverse

Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Add the eggs to the Thermomix bowl and cook for 10 Min./90°C/Linkslauf Stufe 1.

600