Want to experience a taste of India? Try this egg curry recipe from Jecintha and Prakash, two mothers of CFCA sponsored children. The two sisters took out a loan through their mothers group to open their own food stand where they sell this delicious dish!
Jecintha is a mother of a sponsored child in India, and for her, curry is her livelihood.
She took out a loan through her mothers group to start a food stand business, called “Curry Point,” with her sister, Prakash, selling curry and other foods. (CFCA works with more than 30,000 sponsored children and elderly in India.)
Jecintha and her sister used the income from their business to support themselves and their families.
Jecintha shares her egg curry recipe with us, and we invite your taste buds for a spicy treat. Enjoy!
Prep time: 30 minutes
Cook time: 30 minutes
Total time: About an hour
- 6 hard-boiled eggs
- 4 tablespoons sunflower oil
- 1/2 cup chopped onions
- 1/2 cup green chilies
- 1/2 tablespoon curry powder
- 1/2 tablespoon mint leaves
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 cups chopped tomatoes
- 1 1/4 tablespoon salt
- 1/4 tablespoon turmeric powder
- 1/2 cup dried, shredded coconut
- 1 tablespoon red chili powder
- 2 tablespoons tamarind paste
- 6 1/2 ounces of water
- 1/2 tablespoon coriander powder
- One tablespoon chopped cilantro leaves (for garnish)
There are many varieties of egg curry. Jecintha prefers this recipe because it yields more sauce to serve and sell.
1.Hard boil 6 eggs and set aside.
2.Heat the sunflower oil in a frying pan over medium heat.
3.Add onion, and green chilies and cook until lightly browned, stirring occasionally.
4. Add curry powder and mint leaves. Cook until leaves have wilted, stirring occasionally.
5. Next, add the ginger and garlic paste and cook until lightly browned.
6. Add the chopped tomatoes, salt and turmeric powder, and cook over medium heat for 6-8 minutes.
7. Once tomatoes are cooked, add the coconut, chili powder and tamarind paste, and stir.
8. Mix 6 1/2 ounces of water with the curry mixture and continue cooking for 6-8 minutes.
9. Take the hard-boiled eggs, make several small cuts and add them to the pan. This will help the eggs absorb the flavor of the dish.
10. Turn heat to low and cook for 5-6 minutes.
11. Add the coriander, which gives a new flavor to the dish, and stir.
12. After that, sprinkle chopped cilantro leaves as garnish.
The tasty egg curry is now ready to serve! Enjoy with chapatti bread, buttered naan (a leavened oven-baked flatbread) or rice!
If you like this recipe, check out Prakash’s recipe for chicken curry!
Did you try Jecintha’s egg curry? Leave us a comment and let us know what you thought!