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    You are in: Home / Recipes / Egg Curry Recipe
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    Egg Curry

    Egg Curry. Photo by eatrealfood

    1/1 Photo of Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    FlemishMinx's Note:

    A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook (again!). Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn't feel like he's being punished for her dietary habits!

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    Units: US | Metric


    1. 1
      In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
    2. 2
      In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
    3. 3
      Add the spice mix to the onion mix, coating all the vegetables.
    4. 4
      Stir in the tomato paste, tomatoes and water.
    5. 5
      Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
    6. 6
      Gently stir in the eggs and the garam masala.
    7. 7
      Allow the eggs to heat through, and serve immediately.

    Ratings & Reviews:

    • on October 02, 2012


      I really wanted to like this, but it just didn't work for me. There's just way too much onion in the dish and not enough liquid, so you're just left with eggs with cooked chopped onions on top. The spices should probably be cut in half too, as there's just not enough sauce at the end... I even doubled the water and used 1-1/2 onions instead of two. It's a shame, because the spice mixture and the egg really tasted like it could go well together in smaller quantities and in a more watery curry sauce. Maybe a can of tomatoe sauce instead of tomato paste would help, but I don't think the extra acidity would work in this dish.

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    • on August 29, 2009


      It smelled really good as I was cooking it, but wasn't quite as good as the scent. I did add the peas, and I did have the eggs only cut in half (but ended up cutting them into smaller pieces on my plate when eating it). I found it much too dry; I added a half cup of water to the simmering pan, and still think it could have used a little more. I agree with others that it might have been better to use tomato sauce instead of paste. It was a pleasant meal, and I won't have a problem eating the leftovers, but I don't know if I'll make it again.

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    • on May 17, 2008

      I really liked the sauce, but the dish tasted very light and something seemed to be lacking. I added peas to the leftovers, and that did make a difference. I think the sauce would go well with paneer and vegetables, and might try it that way next time. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Egg Curry

    Serving Size: 1 (305 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 320.8
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 5.0 g
    Cholesterol 497.3 mg
    Sodium 605.0 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 3.6 g
    Sugars 8.7 g
    Protein 19.6 g

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