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

    Madras Egg Curry. Photo by loof

    1/1 Photo of Madras Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Chocolatl's Note:

    Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a skillet.
    2. 2
      Saute onion and garlic 2-3 minutes.
    3. 3
      Stir in curry powder, tomato paste and water.
    4. 4
      Simmer 10 minutes.
    5. 5
      Stir in salt and lemon juice.
    6. 6
      Add eggs and cook just until heated through.

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    Ratings & Reviews:

    • on August 21, 2012

      45

      Great curry recipe! I made my own curry powder, very spicy, and it was perfect with the boiled eggs. I did cut my eggs in quarters instead of just in half. You suggested peanuts and raisins as possible condiments; I added these in with the brown rice I served with the curry. Thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 19, 2012

      55

      Yum! Excellent egg curry. I used a home made madras curry powder mix and it was perfect. Thanks for sharing this winner!
      Made for ZWT 8 / India for the Lively Lemon Lovelies

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

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    Nutritional Facts for Madras Egg Curry

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.2
     
    Calories from Fat 178
    75%
    Total Fat 19.8 g
    30%
    Saturated Fat 9.8 g
    49%
    Cholesterol 310.2 mg
    103%
    Sodium 800.7 mg
    33%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.0 g
    8%
    Protein 10.2 g
    20%

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