Although traditionally a humble dish, this Egg Curry recipe is Shelly’s childhood favourite!
Tailored to Taste
When the cupboard is bare and you are stuck for ingredients, eggs will always come to the rescue, and it’s no different in curry making. Plus, this dish (when served with short-grain brown rice) is high in fibre, protein and iron. What more could you ask for?
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.
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.
Make it yours!
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.