Allergens in Egg Curry: egg, mustard.
Ingredients
Quantities for 4.
- 8, hard-boiled and peeled Eggs
- 3, finely chopped Onion
- 400g, chopped Tomato
- 1 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1 tsp Turmeric
- 1.5 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Seeds
- 1 tsp Garam Masala
- a handful Coriander Leavesoptional
- 3 tbsp Mustard Oil
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Prick or lightly score the boiled eggs before they go in. Whole smooth eggs sit in the gravy without taking any of it up.
- Frying the eggs briefly in turmeric and salt before adding them gives a skin that holds the masala.
Method
- Halve or score the peeled eggs. Toss them in a little turmeric and salt.
- Fry the eggs in hot mustard oil for 2 minutes until blistered and golden. Lift out.Stand back, they spit.
- In the same oil crackle the cumin, then fry the onion for 10 minutes until deep brown.
- Add ginger and garlic, cook a minute, then the ground spices with a splash of water so they do not burn.
- Add the tomato and cook 10 minutes until the oil separates from the masala.
- Pour in 300ml hot water, season, and simmer 5 minutes. Return the eggs and cook 5 minutes more.
- Finish with garam masala and coriander.
Safe temperatures: Egg dishes are done at 71°C / 160°F; a whole egg when the yolk and white are both firm. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. The eggs firm up as they sit; the gravy improves. Do not freeze, boiled egg whites turn rubbery.
Nutrition Medium estimate
One serving of Egg Curry (293 g) is about 292 calories, or 100 calories per 100 g.
Medium protein: 14 g a serving, 19% of the calories
| Per serving293 g | Per 100 g | |
|---|---|---|
| Calories | 292 kcal | 100 kcal |
| Protein | 13.7 g | 5 g |
| Carbohydrate | 16.3 g | 6 g |
| of which sugars | 6.7 g | 2 g |
| Fibre | 3.9 g | 1 g |
| Fat | 19.8 g | 7 g |
| of which saturated | 4.1 g | 1 g |
| of which unsaturated | 14.0 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Punjabi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.