Egg curry is very popular in India and every family has their own recipe. I love to give mine a real wake-up call with the addition of fiery English mustard and peppery watercress. The resulting combination of flavours performs a lively dance across your tongue that I can’t get enough of!
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Medium
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Ingredients
sugar pinch
vegetable oil 3 tbsp
onion 2 (chopped)
basmati rice 240 g
ginger 20 g (grated)
garlic cloves 6 (crushed)
mixed chillies 20 g (chopped)
chopped tomatoes 400 g
English mustard 2 tbsp
cumin seeds 1 tsp
garam masala 2 tbsp
ground turmeric 1 tsp
watercress 85 g
egg 8 (boiled)
Method
Roughly chop the onions and garlic cloves. Peel and grate the ginger. Roughly chop the watercress. Finely chop the mixed chillies.
Bring a large pan of water to the boil over a high heat, then reduce the heat to simmer. Carefully add the eggs to the pan and leave to boil for 8 minutes, then drain and run under cold water until cool enough to peel.
Meanwhile, heat half the oil in a large, non-stick frying pan on a medium heat. Add the cumin seeds and fry for a few seconds until fragrant. Add the onions, garlic and ginger to the pan and cook for 2 minutes, stirring continuously.
Add the chopped tomatoes, ground turmeric and garam masala and stir to combine. Leave to gently simmer for 10 minutes, until the sauce has thickened.
Meanwhile, cook the rice according to the packet instructions.
While the sauce is cooking, peel the eggs and slice them in half. Heat the rest of the oil in a separate frying pan on a medium heat. Then add the boiled eggs and cook, moving them around in the pan, for 2–3 minutes, until golden on all sides.
Add the sliced chilli, fried hard-boiled eggs, a pinch of sugar, watercress and the mustard to the sauce. Season to taste with salt and pepper.
Simmer for 4 minutes to allow all the flavours to mingle. Add a little water if you feel the sauce is too thick. Spoon the curry into serving bowls and serve alongside the rice . Enjoy!
