Pescatarian Indian Egg Curry
Total time50 min
Prep time15 min
Cook time35 min
4.8(17)
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Learn more āIngredients
4 servings
- 8 large eggs
- 3 tbsp neutral oil (such as canola or vegetable oil)
- 1 tsp cumin seeds
- 2 medium yellow onions, finely diced
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 Ā½ tsp ground coriander
- 1 tsp ground cumin
- Ā½ tsp kashmiri red chili powder
- 1 can (14 oz) crushed tomatoes
- Ā½ cup water
- 1 tsp garam masala
- 1 tsp salt, plus more to taste
- 1 tsp sugar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked rice or flatbread, for serving (optional)
Instructions
- 1
Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from the heat, cover, and let stand for 10 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel.
- 2
Using a sharp knife, score each peeled egg with 3ā4 shallow lengthwise cuts through the white ā this helps the masala cling to the surface.
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