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Egg Curry Recipe
|Ground chili/Chili powder||2 Teaspoon|
|Water/Tomato juice||1⁄2 Cup (8 tbs)|
|Onions||4 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Oil||1⁄4 Cup (4 tbs)|
|Tomatoes/4 cups canned tomatoes||8 , peeled and cut into eights|
|Yogurt||1 Cup (16 tbs)|
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
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.