Eggs rank very high on the list of my favorite foods. If I had to choose a last meal, I’m sure it would have something to do with eggs. I can happily go meatless, so long as I have my beloved eggs 😀
In my previous job, we were served soft-boiled eggs for breakfast. Picture my morning routine: picking up a still-warm egg from its cozy basket, nestling it onto an egg cup, walking to my desk with anticipation…
Cracking the top of the egg-shell, adding a pinch of salt, cutting into the egg, seeing that gorgeous sunny yolk run out and finally…that first taste… (sheepishly trying to hide my pleasure from my colleagues!)…I live for such mornings 😀
I have always been nuts about eggs. I still have happy memories of being fed fried egg as a 4-year-old with rice and lentils; crazy huh?
While I grew up eating Egg Curries and Bhurji, I have also added oeuf en cocotte or Shirred Eggs to my repertoire of egg-static favorites. I don’t discriminate 😀
One of my mom’s specialties was this gorgeous Egg Korma: resplendent with fragrant spices, rich with cream and faintly sweet with just the right hint of honey to make for a wonderfully balanced curry.
The sauce is luscious, velvety and just begs for some roti or crusty bread to mop it up! We had a fresh, herby baguette, from a local bakery, so this was a fabulous, satisfying Sunday lunch for us last week.
I love how easy it is to make, so you can easily whip it up for a weeknight dinner and yet it is special enough to prepare for company. You can’t go wrong with eggs and this korma is a marvellous example of how you can make something amazing with simple ingredients.
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- 6 Eggs, hard-boiled, peeled and halved
- 2 large Onions
- 2 large Tomatoes
- 1 inch piece Ginger
- 4 cloves Garlic
- ¼ teaspoon Mustard Seeds
- 3 tablespoons Heavy Cream
- 1 tablespoon Honey
- ½ teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder (reduce if you would like a mellow curry)
- 1 tablespoon Coriander powder
- ½ teaspoon Cumin powder
- ¼ teaspoon Fennel Seeds
- 2 Cardamom pods
- 1 inch piece Cinnamon
- 6 Black Peppercorns
- 1 tablespoon Cooking Oil
- Salt to taste
- A few sprigs of Cilantro, chopped
- Grind the onions to a paste along with the ginger and garlic.
- Puree the tomatoes.
- Lightly roast the fennel seeds, cinnamon, cardamom seeds and peppercorns on a skillet, cool and grind to a powder in a mortar and pestle or a coffee grinder.
- Heat the oil in a saucepan and add the mustard seeds.
- When they sputter, add the ground onions, ginger and garlic.
- Fry on medium heat till the raw smell goes and the paste turns light brown.
- Next add the turmeric powder, red chilli powder, coriander powder, cumin powder and ground spices.
- Saute for a minute and add the tomato puree.
- Mix well and keep cooking till the tomatoes are cooked and the oil separates.
- Add a cup of water, stir it all together and bring to a boil.
- Then reduce the heat and stir in the cream and the honey.
- Finally add the halved eggs and garnish with chopped cilantro.
- Serve hot with roti, bread or rice.
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