Egg Korma - Fragrant, Flavorful and Nutty Egg Curry

I have eaten raw eggs. For some of you, it might be very disgusting until I tell you, I don't mean raw eggs like raw eggs in mousse or hollandaise sauce, I mean crack open an egg and gulped down. Take your time. 

Thank you for still reading. You see the disgusting fact that I stated above is to be blamed on my dad, even though I'm talking about the times when people didn't panic with the fear of salmonella.Years, years ago my dad would eat raw egg early morning, saying it was good for you. We four siblings used to watch him in pure disgust. It became like a morning ritual in winters, where dad used to entertain us with his "gulp down" and challenge us to do it too. My little cute brother (well atleast then he was) took the challenge one day and he gulped it down. While everybody was in awe, my little eldest child ego irked me to show them, I could do it too! And I did. And then never again. I still can't handle soft boiled eggs, or whatever else they call those semi cooked eggs. If you talk to me please talk hard boiled.

This is our family favorite recipe for egg curry. Its full of flavorful spices, aroma and nutty richness from the almonds.The spices look like alot, but if you have all the spices already, its really a very easy recipe. And if you don't, well its time you get them?

Egg Korma
Click here for printable recipe

Serves 2-3 

Ingredients 

5 hard boiled eggs (sliced into halves)

5-8 curry leaves

1/2 tsp mustard seeds

1 red onion (grind to paste)

1 tomato (cubed)

1 tsp ginger paste

1/2 tsp garlic paste

2 tbsp ground almonds

1 cup chicken stock/warm water

3 tbsp thick cream dissolved in 2 tbsp water, or heavy cream* (optional)

1-2 tbsp ghee/veg oil/olive oil

For spice blend*

1 tsp fennel seeds/sauf

1 tsp cumin seeds

8-10 whole black pepper

2 cardamom pods

1 tbsp coriander powder

1 tsp red chilly powder

1/2 tsp turmeric powder

Note 

* You can lightly toast the spices before you grind them for more flavor.

Method

Grind all the ingredients for spice blend and keep aside. Sprinkle some of it on the halved hard boiled eggs. In a wok, heat the ghee, add curry leaves and mustard seeds (its going to splutter so better be away from the stove). Then add the pureed onion.

Once the onion turns pink, add the ginger and garlic paste. Then tip in the almond powder.

Saute the almonds for about a minute. Make sure that you are cooking at medium heat so that the almonds don't burn. Next add the spices and tomatoes. Cook till the tomatoes have formed a paste.

Add the stock and let it come to a vigorous boil. Reduce the heat and arrange the eggs in it. Shake the wok to coat the eggs (try not to use a spoon as it might break the eggs). Simmer for 5-8 minutes.

Garnish with almonds and cream. This egg curry is fit for a king.

Serve with naan or chapati. And love boiled eggs. Hard boiled please.

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