Egg Curry

Serves 1
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Directions

  1. 1Finely dice one onion.
  2. 2Finely dice one onion.
  3. 3Finely dice one onion.
  4. 4Peel and mince a thumb-sized piece of ginger.
  5. 5Peel and mince a thumb-sized piece of ginger.
  6. 6Peel and mince a thumb-sized piece of ginger.
  7. 7Roughly chop one green chili.
  8. 8Roughly chop one green chili.
  9. 9Roughly chop one green chili.
  10. 10Chop two cloves of garlic.
  11. 11Chop two cloves of garlic.
  12. 12Chop two cloves of garlic.
  13. 13Heat a generous tablespoon of ghee in a pan.
  14. 14Heat a generous tablespoon of ghee in a pan.
  15. 15Heat a generous tablespoon of ghee in a pan.
  16. 16Add coriander seeds and cumin to the hot ghee.
  17. 17Add coriander seeds and cumin to the hot ghee.
  18. 18Add coriander seeds and cumin to the hot ghee.
  19. 19Add curry leaves to the pan and toast the spices briefly to activate their flavor.
  20. 20Add curry leaves to the pan and toast the spices briefly to activate their flavor.
  21. 21Add curry leaves to the pan and toast the spices briefly to activate their flavor.
  22. 22Add the chopped onion, chili, ginger, and garlic to the pan and cook until the onions are soft.
  23. 23Add the chopped onion, chili, ginger, and garlic to the pan and cook until the onions are soft.
  24. 24Add the chopped onion, chili, ginger, and garlic to the pan and cook until the onions are soft.
  25. 25Add turmeric and curry powder to the cooked onions and spices.
  26. 26Add turmeric and curry powder to the cooked onions and spices.
  27. 27Add turmeric and curry powder to the cooked onions and spices.
  28. 28Briefly warm and toast the turmeric and curry powder in the oil.
  29. 29Briefly warm and toast the turmeric and curry powder in the oil.
  30. 30Briefly warm and toast the turmeric and curry powder in the oil.
  31. 31Add a splash of water to bring the ingredients together.
  32. 32Add a splash of water to bring the ingredients together.
  33. 33Add a splash of water to bring the ingredients together.
  34. 34Add most of a tin of coconut milk to the pan and stir.
  35. 35Add most of a tin of coconut milk to the pan and stir.
  36. 36Add most of a tin of coconut milk to the pan and stir.
  37. 37Reduce the curry until it thickens.
  38. 38Reduce the curry until it thickens.
  39. 39Reduce the curry until it thickens.
  40. 40Chop blanched spinach.
  41. 41Chop blanched spinach.
  42. 42Chop blanched spinach.
  43. 43Add the chopped spinach to the curry.
  44. 44Add the chopped spinach to the curry.
  45. 45Add the chopped spinach to the curry.
  46. 46Make a well in the curry and crack in an egg.
  47. 47Make a well in the curry and crack in an egg.
  48. 48Make a well in the curry and crack in an egg.
  49. 49Cover the pan with a lid to cook the tops of the eggs until the whites are set and the yolks are runny.
  50. 50Cover the pan with a lid to cook the tops of the eggs until the whites are set and the yolks are runny.
  51. 51Cover the pan with a lid to cook the tops of the eggs until the whites are set and the yolks are runny.
  52. 52Serve a bit of rice on a plate.
  53. 53Serve a bit of rice on a plate.
  54. 54Serve a bit of rice on a plate.
  55. 55Spoon the egg curry over the rice.
  56. 56Spoon the egg curry over the rice.
  57. 57Spoon the egg curry over the rice.
  58. 58Finish with some fresh coriander and a squeeze of lemon.
  59. 59Finish with some fresh coriander and a squeeze of lemon.
  60. 60Finish with some fresh coriander and a squeeze of lemon.

Ingredients

  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 1 thumb-sized piece Ginger
  • 1 thumb-sized piece Ginger
  • 1 thumb-sized piece Ginger
  • 1 Green chili
  • 1 Green chili
  • 1 Green chili
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 2 Garlic cloves
  • 1 tablespoon Ghee
  • 1 tablespoon Ghee
  • 1 tablespoon Ghee
  • Coriander seeds
  • Coriander seeds
  • Coriander seeds
  • Cumin
  • Cumin
  • Cumin
  • Curry leaves
  • Curry leaves
  • Curry leaves
  • Turmeric
  • Turmeric
  • Turmeric
  • Curry powder
  • Curry powder
  • Curry powder
  • Water
  • Water
  • Water
  • tin Coconut milk
  • tin Coconut milk
  • tin Coconut milk
  • Blanched spinach
  • Blanched spinach
  • Blanched spinach
  • Eggs
  • Eggs
  • Eggs
  • Rice
  • Rice
  • Rice
  • Fresh coriander
  • Fresh coriander
  • Fresh coriander
  • Lemon
  • Lemon
  • Lemon

Equipment

Cutting boardKnifePanStoveSpoonLid

Tips

  • The key to a good curry is toasting the spices to bring out their flavor; be incredibly careful they don don't burn.
  • Having your onion already chopped means you can throw it in to immediately lower the heat in the pan when the spices are ready.
  • This is a great curry base recipe to use with fish or chicken.
Egg Curry | Clip Recipe