Jammy Egg Curry

Serves 1
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Directions

  1. 1Boil eggs in hot water for 8 minutes to make jammy eggs.
  2. 2Boil eggs in hot water for 8 minutes to make jammy eggs.
  3. 3Boil eggs in hot water for 8 minutes to make jammy eggs.
  4. 4Immediately transfer the boiled eggs into icy cold water to stop the cooking process.
  5. 5Immediately transfer the boiled eggs into icy cold water to stop the cooking process.
  6. 6Immediately transfer the boiled eggs into icy cold water to stop the cooking process.
  7. 7Heat oil in a pot and brown the sliced red onions.
  8. 8Heat oil in a pot and brown the sliced red onions.
  9. 9Heat oil in a pot and brown the sliced red onions.
  10. 10Add some salt to the onions while browning them to help draw out water and brown them quicker and more evenly.
  11. 11Add some salt to the onions while browning them to help draw out water and brown them quicker and more evenly.
  12. 12Add some salt to the onions while browning them to help draw out water and brown them quicker and more evenly.
  13. 13Remove the browned onions from the pot and let them cool.
  14. 14Remove the browned onions from the pot and let them cool.
  15. 15Remove the browned onions from the pot and let them cool.
  16. 16Blend the cooled fried onions with yogurt until it forms a smooth paste.
  17. 17Blend the cooled fried onions with yogurt until it forms a smooth paste.
  18. 18Blend the cooled fried onions with yogurt until it forms a smooth paste.
  19. 19In the same leftover oil from frying the onions, add whole spices: bay leaves, cloves, green cardamoms (lightly crushed), mace blade, cinnamon, and black pepper. Let them sizzle and release their aroma.
  20. 20In the same leftover oil from frying the onions, add whole spices: bay leaves, cloves, green cardamoms (lightly crushed), mace blade, cinnamon, and black pepper. Let them sizzle and release their aroma.
  21. 21In the same leftover oil from frying the onions, add whole spices: bay leaves, cloves, green cardamoms (lightly crushed), mace blade, cinnamon, and black pepper. Let them sizzle and release their aroma.
  22. 22Add ginger-garlic paste to the pot and stir until lightly golden.
  23. 23Add ginger-garlic paste to the pot and stir until lightly golden.
  24. 24Add ginger-garlic paste to the pot and stir until lightly golden.
  25. 25Stir in the blended onion and yogurt paste along with Kashmiri red chili powder and salt.
  26. 26Stir in the blended onion and yogurt paste along with Kashmiri red chili powder and salt.
  27. 27Stir in the blended onion and yogurt paste along with Kashmiri red chili powder and salt.
  28. 28Cook the curry base until the color deepens to a rich reddish-brown and the oil begins to separate.
  29. 29Cook the curry base until the color deepens to a rich reddish-brown and the oil begins to separate.
  30. 30Cook the curry base until the color deepens to a rich reddish-brown and the oil begins to separate.
  31. 31Add 2 cups of warm water to the curry and bring it to a gentle boil.
  32. 32Add 2 cups of warm water to the curry and bring it to a gentle boil.
  33. 33Add 2 cups of warm water to the curry and bring it to a gentle boil.
  34. 34Add the jammy eggs (reserve some for garnish) to the curry and simmer briefly to allow the flavors to soak in.
  35. 35Add the jammy eggs (reserve some for garnish) to the curry and simmer briefly to allow the flavors to soak in.
  36. 36Add the jammy eggs (reserve some for garnish) to the curry and simmer briefly to allow the flavors to soak in.
  37. 37Garnish the egg curry with fresh coriander, green chilies, and sliced reserved eggs.
  38. 38Garnish the egg curry with fresh coriander, green chilies, and sliced reserved eggs.
  39. 39Garnish the egg curry with fresh coriander, green chilies, and sliced reserved eggs.

Ingredients

  • 6 eggs
  • 6 eggs
  • 6 eggs
  • Oil
  • Oil
  • Oil
  • 400 g onions, sliced
  • 400 g onions, sliced
  • 400 g onions, sliced
  • 8 tbsp full-fat yogurt
  • 8 tbsp full-fat yogurt
  • 8 tbsp full-fat yogurt
  • 20 g garlic
  • 20 g garlic
  • 20 g garlic
  • 15 g ginger
  • 15 g ginger
  • 15 g ginger
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 4 cloves
  • 4 cloves
  • 4 cloves
  • 5 green cardamoms
  • 5 green cardamoms
  • 5 green cardamoms
  • 1 mace blade
  • 1 mace blade
  • 1 mace blade
  • 3 cm Cinnamon
  • 3 cm Cinnamon
  • 3 cm Cinnamon
  • 2 tsps Kashmiri red chilli powder
  • 2 tsps Kashmiri red chilli powder
  • 2 tsps Kashmiri red chilli powder
  • 2 cups warm water
  • 2 cups warm water
  • 2 cups warm water
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • Fresh coriander
  • Fresh coriander
  • Fresh coriander
  • green chillies
  • green chillies
  • green chillies

Equipment

potfood processorbowlspoonwooden spoontongs

Tips

  • Add salt to onions while browning to draw out water and brown them quicker and more evenly.
  • Lightly crush green cardamom pods to open their mouth and release flavor.
  • The oil used to fry onions becomes a carrier of flavors for the curry base.