Spicy Madras Egg Curry. Here in Britain, Madras curries are so common that you'll find in each and every Indian restaurant. According to the local people it is very hot and spicy, but for me it was very bland and after trying in few restaurant I was so much in mood to cook my own version of spicy madras curries. I have tried in chicken, mutton and egg too, but this is the curry most loved by my husband. I have tried making the madras curry masala at home and it taste better then the store bought one and will be posting the recipe for masala also in next post. This gravy taste better if it is little thin but you can make gravy according to your choice thin or thick. Do try this spicy curry at home and enjoy with your family.
4 hard boiled eggs
2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
1tsp madras curry masala
1/2tsp turmeric, 1tsp coriander powder
1tsp red chilly powder, 1tsp garam masala
1tbsp ginger garlic paste
1/2tsp cumin seeds
2 bay leaves
2 dry red chillies
1tsp kasoori meethi
3tbsp oil + 1tbsp for frying eggs
Salt as per taste.
In a non-stick pan, add 1tbsp oil and fry the eggs to golden brown and keep it aside.
In a pressure cooker add oil, cumin, bay leaves, dry red chillies, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
Then add fried eggs, kasoori meethi, salt and mix. Add another 2cups of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame). Allow the pressure to go completely before you open the cooker.
Garnish with coriander leafs
Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.