Thursday, August 5, 2010

Poached Egg Curry

''Poached Egg Curry (Bengali-Colonial): easy to make but very tasty!!!''


Poached Egg Curry Recipe:

Preparation time 10 Minutes
Cooking time 15 Minutes
Serves 6
Difficulty Level Medium

6 eggs of Chicken
4 Large Tomatoes made to a puree
1 Tablespoon Cooking Oil
2 Large Onion chopped finely
1 Tablespoon Ginger paste
1 Tablespoon Garlic paste
1 Teaspoon Turmeric Powder
1 Teaspoon Red Chilli Powder
1 Tablespoon Garam Masala Powder
2 Bay leaves
½ Teaspoon Sugar
Salt to taste


>Heat Oil in a Wok or Kadai
>Add Bay leaf and chopped Onions
>Sauté till the Onions turn translucent
>Make a paste with Turmeric, Chilli, Garam Masala powder and with Garlic and Ginger paste
>Add this to the sautéed onions and cook for about 5 minutes
>Sprinkle water if necessary to prevent burning
>Add the pureed Tomatoes
>Add salt and sugar
>Add about 400ml water and bring it to boil
>Now reduce the heat
>Carefully break eggs and pour in the boiling gravy
>Do it slowly to avoid too much spreading of the white
>Place all the eggs one by one
>Cook for about 4 minutes or till the yolk forms a farm a round shape
>Cook little less if you prefer a creamy soft yolk at the centre
>Check seasoning and adjust salt
>Transfer the gravy to a serving bowl and place the eggs on top by a spoon
>Serve hot with steamed rice

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