Jammy Egg Curry | Rich Indian Egg Curry with Whole Spices скачать в хорошем качестве

Jammy Egg Curry | Rich Indian Egg Curry with Whole Spices

Ingredients: •6 eggs (jammy boiled- see method below) •Oil, for browning onions and using that leftover oil for cooking as well •400 g onions, sliced •8 tbsp full-fat yogurt •20 g garlic •15 g ginger •½ tsp black peppercorns •2 bay leaves •4 cloves •5 green cardamoms •1 mace blade •Cinnamon 3-4cm long •1.5 tsps Kashmiri red chilli powder •2 cups warm water •Salt, to taste •Fresh coriander + green chillies, for garnish ⸻ Method ~ To make jammy eggs: bring a pot of water to a rolling boil. Gently lower in the eggs and boil for 8 minutes. Transfer immediately into iced water, then peel. ~ Heat oil in a pot and fry sliced onions until just browned at the edges. Sprinkle a little salt. Remove and set aside and once cooled, blend it with yogurt. ~ In the same oil, add bay leaves, cloves, cardamom, mace, cinnamon and black pepper. Let them sizzle and release aroma. ~ Add ginger–garlic paste, stir until lightly golden. ~ Add the onions and yoghurt paste to the pot along with Kashmiri red chilli powder + salt. Cook until the colour deepens from pale red to a rich reddish-brown and oil begins to separate. ~ Stir in 2 cups warm water. Bring to a gentle boil. ~ Add the jammy eggs (reserve a couple to slice for garnish). Simmer briefly so the flavours soak in. ~ Garnish with coriander, green chillies and the sliced eggs on top. Serve hot with rotis or rice. #Eggs#eggcurry#curry#curries#indianfood#recipies