Egg Curry Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Interest Group

Ingredients

 Eggs16
 Ground chili/Chili powder2 Teaspoon
 Turmeric1 Teaspoon
 Cumin1 Pinch
 Coriander1 Pinch
 Ginger1 Pinch
 Water/Tomato juice1⁄2 Cup (8 tbs)
 Onions4 , sliced
 Garlic2 Clove (10 gm), minced
 Oil1⁄4 Cup (4 tbs)
 Tomatoes/4 cups canned tomatoes8 , peeled and cut into eights
 Salt To Taste
 Yogurt1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2251 Calories from Fat 1327

% Daily Value*

Total Fat 149 g229.2%

Saturated Fat 38 g189.8%

Trans Fat 0 g

Cholesterol 3413 mg

Sodium 1788.7 mg74.5%

Total Carbohydrates 119 g39.6%

Dietary Fiber 25.9 g103.6%

Sugars 66.8 g

Protein 126 g251.2%

Vitamin A 306.9% Vitamin C 296.2%

Calcium 98.4% Iron 126%

*Based on a 2000 Calorie diet

Directions

Hard boil eggs, peel, leave whole.
With tip of paring knife, slit egg white from end to end around the whole egg, leaving 1/4 inch space between each slit to allow curry flavor to penetrate egg, taking care to keep the egg in one piece.
Combine chilies, turmeric, cumin, coriander, ginger, and water or tomato juice.
Saute onions and garlic in oil.
Add spice mixture and tomatoes, then simmer for one hour.
Salt to taste.
Remove from heat and add one cup of yogurt stirring until blended, and the eggs.
Heat together for about 30 minutes before serving, to allow flavors to penetrate eggs, but take care to keep the heat very low so that eggs do not toughen.
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