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Episode 164| Egg Curry | Cari Dizef | Cuisine Mauritian |

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Cuisine Mauritian
Cuisine Mauritian
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Egg Curry

Cultural Context

Egg curry, originating from India, is a beloved dish that showcases the versatility of eggs in Indian cuisine. It is often enjoyed with rice or bread, making it a comforting meal for families. Today, variations of egg curry can be found across the globe, adapted to local tastes and ingredients.

ININmain
4 servings
Servings4
Hard Boiled egg
5-6 Fenugreek seeds
1 teaspoon mustard powder
curry leaves
1 small onion, thinly sliced
1 tablespoon curry
2 chopped tomatoes
1 teaspoon of garlic paste
Salt
1 curry pepper (padron pepper)
Water
Coriander leaves for garnish
1

Boil eggs in water for 10-12 minutes until hard-boiled, then cool and peel.

2

Heat oil in a pan over medium heat until shimmering.

3

Add chopped onions and sauté until golden brown, about 5-7 minutes.

4

Stir in minced ginger, garlic, and green chili; cook for 2-3 minutes until fragrant.

5

Add chopped tomatoes and cook until soft, about 5 minutes.

6

Mix in curry powder, turmeric, cumin, and coriander; sauté for 1-2 minutes.

7

Pour in coconut milk and bring to a simmer, stirring occasionally.

8

Add salt to taste and let the curry simmer for 10 minutes to thicken.

9

Gently add the boiled eggs to the curry, coating them in the sauce.

10

Simmer for an additional 5 minutes to heat the eggs through.

11

Garnish with chopped cilantro before serving.

Allergens

eggsmilk

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