- Dish type
- Egg salad
Quick curried egg is ideal for a sandwich filler or jacket potato topper. Curry paste adds a lot of heat and flavour.
Kent, England, UK
6 people made this
- 4 hard-boiled eggs
- salt and pepper
- 2 teaspoons curry paste
- 4 tablespoons mayonnaise
MethodPrep:5min ›Ready in:5min
- After boiling the eggs, peel and mash in a bowl with a fork. Add the salt, pepper and curry paste, mix well. Finally stir in the mayonnaise. Refrigerate until ready to use.
- Nice in a sandwich or baguette or on a jacket potato with salad.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
I'll think I'll try it!-01 Nov 2015
That little bit of red curry paste really differentiated it from an ordinary egg salad.-04 Feb 2015
South Indian egg curry recipe
South Indian egg curry made with boiled eggs, curry leaves & spices. This simple curry can be made easily even by beginners and pairs so well with rice, biryani, pulao, roti, butter naan, chapathi or plain paratha. Eggs are one of the most versatile & healthy foods that can be put to use in numerous ways. Making a egg curry is the simplest and most loved by many.
The recipe shared here uses basic ingredients and are mostly pantry staples. It is simple, quick to make, tastes hot, spicy and delicious. Each region has their own way of making egg curry.
Potatoes, drumsticks, coconut milk, fresh coconut and yogurt are some of the taste enhancers to make curries used based on the region. In most recipes, the basic ingredients like onions, tomatoes and spices remain the same.
The key ingredients used in a South Indian curry are curry leaves, garlic and some times coconut milk or coconut. Since I did not have coconut I used cashews here. If you have fresh coconut you can use it or add some coconut milk.
Edwardian Curried Eggs
|Serves||2 to 3 people|
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Meal type||Breakfast, Lunch, Main Dish|
|Occasion||Casual Party, Christmas, Easter, Formal Party|
|From book||Radiation Cookery Book (1933)|
Curried Eggs with Spinach--> 3.33
This original recipe was created by Chef Das in partnership with Tastemade.
HEAT a 10″ skillet over medium heat. ADD olive oil and onion. SAUTE until onions are translucent. STIR in garlic, cooking for a minute more. STIR in curry paste and tomatoes. ADD the water. BRING to a simmer and cook for 2 minutes. STIR in the spinach a handful at a time.
When the spinach has wilted and tomatoes have blistered slightly, (add more water by the Tbsp., if pan is to dry) carefully CRACK eggs on top of the mixture. SIMMER over medium/low heat.
COVER and COOK until the egg whites are set.
REMOVE from heat. GARNISH with salt, cilantro and lemon wedges. SERVE with toast, pita or your favorite cooked grains.
How To Make Perfect Hard Boiled Egg?
I know boiling eggs is not something, you all need to learn. I mean, it is so basic, who needs a recipe for that. But I often hear people struggling to get perfectly boiled and peeled eggs. So here is the thing, to get perfectly boiled eggs there are two things that matter. One is the cooking time and the second thing is the age of the egg.
The egg needs to be fresh. If the eggs are older, then I often find it becomes difficult to peel them. Put eggs in a pan, cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to handle, peel the eggs.
Indian Masala Kheema
Indian Masala Kheema
This kheema dish can be made with your choice of meat, whether it be pork, lamb, chicken, or goat. Thin veal also works wonderfully. It’s a versatile meal and every time the masala is changed, you get a fresh flavor.
Time to cook and prepare: 25 minutes.
- 2 tomatoes, diced, medium ingredients beef, ground, 1 lb.
- Garam masala 1 tbsp (Asian spice mix) cumin 1 tbsp.
- Coriander 2 tbsp.
- Ginger paste 1 tbsp.
- 2 medium onions, cut, 1 tbsp garlic paste
- 1 teaspoon cumin seed oil3 tbsp., canola
- 1⁄2 lemon juice or lime juice salt, kosher, as you want.
- For decoration: leaves of coriander, chopped.
How to make Indian Masala Kheema
- Heat the oil in a pot over medium heat. Heat. Add cumin. Cumin.
- Fry until the seeds are not spluttering anymore.
- Add ointments. Saute until the gold is light in color.
- Add ginger paste and paste garlic. For approximately a minute, fry.
- Add garam, cumin, and coriander.
- As desired, salt. Remove regularly while sprinkling until the oil begins to separate from the masala. This indicates that spices are made.
- Add thin meat. 4. Salt till it’s browned.
- Remove it thoroughly, so it’s not burned. It takes five to seven minutes.
- Stir in the tomatoes. While cooking, mix until it softens.
- Heat removal. Add citrus or lime juice. Combine well.
- Top with coriander leaves.
- Serve with flat or plain rice.
- Buy Books.
Indian Masala Kheema Video
My preference for traditional egg salad calls for yellow mustard added to the mayo. But with this recipe I’m kicking it up and substituting the mustard with McCormick Gourmet Hot Madras Curry Powder. To round out the flavor I also added a touch of McCormick Gourmet California Onion Powder with a bit of kosher salt and freshly ground black pepper.
The difference between Madras curry powder and regular curry powder is the heat. Madras is a bit hotter so if you are using regular McCormick curry powder instead, add more to taste in 1/4 teaspoon increments.
Ingredients of Healthy Egg Curry
- 4 egg
- salt as required
- 1 onion
- 1/2 piece ginger
- red chilli as required
- 1/2 teaspoon coriander powder
- 3/4 teaspoon garam masala powder
- 2 cup water
- 1 tomato
- 2 green chilli
- 4 cloves garlic
- 3/4 teaspoon turmeric
- 2 tablespoon virgin olive oil
- 2 tablespoon coriander leaves
How to make Healthy Egg Curry
Heat 2 cups of water in a pan and add a pinch of salt and 1/2 spoon of olive oil in it. Bring it to a boil and add the eggs in it. Once boiled, take the pan off the flame and remove the shells of the eggs. Cut the eggs into cubes and keep them aside to cool down.
Next, chop the onion, ginger, garlic cloves and green chilies and keep them aside. Next, add the tomato to a blender jar and blend it to make a thick paste. Meanwhile, heat some olive oil in a wok over a medium flame and add garlic cloves along with ginger in it. Saute them until they turn soft and you can smell the aroma of garlic. Now add the onions along with green chilies. Let the onions become soft and turn golden brown in color.
Next, season this mixture with spices like turmeric, red chili powder, garam masala, coriander powder and salt. Mix the ingredients well until you can smell the cooked spices. Once done, add the blended tomato paste to this and stir it to coat all the ingredients with spices.
Once the gravy becomes thick, add the chopped egg cubes and mix them in the curry to coat them evenly. Let the dish simmer for a while and stir it occasionally. Once done, Take it off the flame and transfer the dish in a serving bowl.
Ingredients of Egg Curry
- 4 egg
- 1 teaspoon cumin seeds
- 1 black cardamom
- 1 teaspoon ginger
- 1/4 cup chopped tomato
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- salt as required
- 1 tablespoon lemon juice
- water as required
- 4 tablespoon mustard oil
- 4 clove
- 1 cup finely chopped onion
- 1 teaspoon garlic
- 1/4 cup tomato puree
- 2 teaspoon Kashmiri red chilli
- 1/2 teaspoon garam masala powder
- 2 tablespoon kasoori methi leaves
- 2 tablespoon coriander leaves
How to make Egg Curry
Step 1 Fry onion and prepare boiled eggs
Peel the boiled eggs and prick them with a fork all over. Heat 1 tbsp mustard oil in a pan and shallow fry the eggs until they are browned from all sides. Transfer the eggs to a plate. Then, heat the remaining oil in the same pan and add cumin seeds, cloves and black cardamom and let them crackle for a few seconds. Next, add onion and fry until they are golden brown. Now, add ginger and garlic and fry until onions are nicely golden.
Step 2 Add tomato puree and cook well
Add chopped tomatoes and tomato puree in the pan and cook for 3-4 minutes. Then, add coriander powder, red chilli powder, turmeric powder, garam masala powder and salt and cook for another 3-4 minutes. Add water as needed to adjust the consistency as per your liking and cook well.
Step 3 Cook the egg curry and serve hot
Finally, add the boiled eggs along with 2 cups of water and bring the gravy to a boil. Cook for 5-6 minutes on simmer flame. Then, add kasoori methi, lemon juice and mix well. Garnish with fresh coriander leaves and serve hot with rice, roti or paratha.
- 6 hard-cooked egg yolks
- 1 tablespoon white vinegar
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup plain yogurt
- 1 teaspoon curry powder
- 2 tablespoons finely chopped jalapeno
- 2 tablespoons chopped cilantro
- Kosher salt and freshly ground pepper
- 12 slices white bread, crusts removed
- 2 to 3 mini cucumbers (or 1 English cucumber), thinly sliced into rounds
Mash egg yolks with vinegar until smooth. Stir in butter, yogurt, curry powder, jalapeno, and cilantro. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Spread on bread, layer with sliced cucumber, and cut into triangles.