A Very Anglo-Indian Egg Curry Recipe

Name: A Very Anglo-Indian Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium eggs; 400 g potatoes, cut into medium dice; 1 teaspoon coriander seed; 1 teaspoon cumin seed; 3 cardamom pods, seeds of; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1/4 teaspoon crushed dried chili; 15 g butter; 1 tablespoon olive oil; 3 garlic cloves, chopped; 2 medium onions, finely diced; 3 celery ribs, finely diced; 2 tablespoons passata; 284 ml double cream; coriander leaves, to garnish

Servings: persons

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

1
Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
2
Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
3
Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
4
Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
5
Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 medium eggs, 400 g potatoes, cut into medium dice, 1 teaspoon coriander seed, 1 teaspoon cumin seed, and more.

Yes, A Very Anglo-Indian Egg Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

A Very Anglo-Indian Egg Curry

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