Egg Curry

When the cupboard is bare and you are stuck for ingredients, eggs will always come to the rescue, it’s no different in curry making. Although traditionally, a humble dish this is my childhood favourite.


INGREDIENTS:

  • 1 CLASSIC BANG Scratch Spice Kit

  • 6-8 hard boiled eggs

  • 1 large onion

  • 3 cloves of garlic

  • 1/2 can of tinned tomatoes

  • 1/2 inch of fresh ginger

  • Optional: coriander for garnishing

  • Serving suggestion: traditional Basmati rice, lashings of salad and flat breads.

 

BUY CLASSIC BANGLA

NOW FOLLOW OUR SIMPLE 3 STEP PROCESS

STEP 1: CHOP IT

Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. 

Top tip: if you find the mixture sticking to the pan, add a splash of water.

STEP 2: SPICE IT

In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.

Top tip:look out for oils emerging from the same, then move onto step 3.

STEP 3: MAKE IT YOUR OWN

Sear the boiled eggs in the curry sauce on a high heat for about a minute until the egg surfaces are a little crispy and golden. Raise the heat and add up to 200ml of water, lower heat and simmer for 15-20 minutes. Serve with hot fluffy rice of your choice and a dollop of natural yoghurt.

Optional extra: finish by garnishing with chopped coriander or curry leaves.

PREP TIME: Less than 30 mins

COOKING TIME: 30 mins

SERVES: 4

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