Name: Creamy Egg Curry | Fried Egg | Omelette Curry Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 5 Medium sized eggs (- should be at room temperature); 1 Ripe medium sized tomato (- dice to 1/2" pieces); 2 Tbs tomato puree (- if not available, blanch tomatoes, peel skin off and blitz in blender until smooth); 1 Medium sized red onion (- dice into medium sized pieces); 3 Cloves garlic (- finely minced); 2 " Ginger root (- finely minced); 150 Ml Heavy cream (-- should be at room temperature); Salt to taste; Freshly cracked black pepper to taste; 2 Tbs vegetable oil (- or any neutral flavoured oil); Bunch of dhania | coriander leaves; Handful of dhania | coriander stalks; 1 tsp Garam masala; 1 tsp Paprika powder; 1/2 tsp Turmeric powder; 1/8 tsp Red chilli powder (- adjust to suit your preference); 1 tsp coriander seeds; 1 tsp Black mustard seeds; 1 tsp Cumin seeds

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Today let’s talk about egg curry. There are many ways to make and enjoy this wonderful dish. You could either start by boiling the eggs and then throwing them into the creamy curry masala or go my route, Which I must admit is by far my favourite, and fry up the eggs first.

If you are a lover of fried eggs and curry then you are in the right place! This is what egg curry heaven must be like.

In this recipe I used very little red chilli powder because I had a young girl visiting and I didn’t want to ruin her first creamy egg curry experience. The adults added more chilli sauce on their individual plates. Suffice to say, this fried egg curry went down a treat. People loved it. It’s now become a highly requested dish by my guests.

You could accompany this egg curry with white boiled rice (which is what I did), or you could serve it with ugali, chapati, spaghetti, matoke, you name it. Any starch of your choice.

So, this is how I ensure that my creamy egg curry succeeds:

I turn off the heat before adding the heavy cream. I prefer to do it this way because it mitigates the chances of the cream splitting up on me. When cream splits it becomes a very oily mess. Alternatively, you could lower the heat to very low while adding the cream.
I cook the entire dish using only two tablespoons of vegetable oil because the heavy cream is very rich. This prevents the final meal from becoming extremely oily.
I cook the fried egg curry dish on medium to low heat to prevent any burning. Burnt curries a complete turn off.
I always try to fry my eggs as little as possible, because they will still end up being cooked some more in the curry. Rubbery overcooked eggs are not my thing. I do not mind a bit of colour on them but I usually don’t let them get to that overly browned point.
I always leave the heavy cream to stay out of the fridge for thirty minutes and come up to room temperature. It’s very easy for cold cream to curdle.

I already have a video up on my YouTube channel which you can watch from the comfort of this page. Or, if it’s your wish, you could proceed to read more about the ingredients and directions directly below it.

Ingredients

5 Medium sized eggs
1 Ripe medium sized tomato
2 Tbs tomato puree
1 Medium sized red onion
3 Cloves garlic
2″ Ginger root
150 Ml Heavy cream
Salt to taste
Freshly cracked black pepper to taste
2 Tbs vegetable oil
Handful of dhania | coriander leaves
Handful of dhania | coriander stalks

Powdered Spices

1 tsp Garam masala
1 tsp Paprika powder
1/2 tsp Turmeric powder
1/8 tsp Red chilli powder

Whole Spices

1 tsp coriander seed
1 tsp Black mustard seeds
1 tsp Cumin seeds

Directions

Crack all the five eggs into a bowl. It’s best if they are at room temperature. Season with salt and beat them lightly. This is to just ensure that the yolks break down completely and that everything is well incorporated
Add a tablespoon of vegetable oil into your pre heated pan. It should be wide enough to hold the eggs and have them spread out a bit. Otherwise, you’ll end up with very thick fried eggs, unless that is your preference.
Gently pour in your eggs and keep pulling them in from the edges inwards to allow them to cook faster.
After the eggs are cooked to your liking, remove them from the pan and place on a plate to cool down. Then proceed to cut them up in to bite sized pieces. About an inch or so.
Now let’s pre heat the same frying pan that was used in frying the eggs. You want it to be on medium heat. Add a tablespoon of vegetable oil to it. Once the oil comes to temperature add all the whole spices at once, stir them around a bit and then quickly cover to avert any accidents that are likely to result from the popping seeds.
As the whole spices are roasting on the pan, cut up your onion into medium sized pieces and then add them to the pan. Please, remember to keep you heat on medium, no burning of anything is allowed here. Burnt curry is so bitter. Cook the onions until they just turn translucent. Or, if you wish, you could keep frying them until they turn a nice golden brown colour, ensuring that you don’t burn them.
Take your ginger and garlic and finely mince them. Or you could opt to throw them into a pestle and mortar and pound them to a paste. Your choice. Then add them to the pan because the onions will have turned translucent by now. Cook them for about a minute and a half until they turn fragrant.
Slice the tomato into 1/2″ cubes and then add them to the pan along with the tomato puree. No matter what you do, or how impatient you become, do not raise the cooking heat. We want to cook the tomatoes slow and gentle so that they can soften, break down and release their juices.
Stir and mix the tomatoes in and then add the dry spices all at once.
Add salt to taste.
Then some freshly cracked black pepper, followed by the red chilli powder.
Prepare your dhania by cutting off the roots and throwing them away, Cut off the leaves and set aside then chop up the stems into very tiny pieces before adding them to the pan. Now mix everything thoroughly and cover for five minutes to allow the tomatoes and spices to cook properly.
Once the contents in the pan dry up and the oil starts separating, add the sliced eggs and mix them in.
Turn off the heat and then add the heavy cream. Mix it in as it melts from the residual heat in the pan and its contents. Turn the heat back on, but, this time it should be on low. Simmer for five minutes uncovered.
Taste for seasoning and adjust if it’s not to your liking.
Finally add the dhania leaves, mix them in and then turn off the heat and serve. Doing this ensures that the flavour of the dhania stays fresh and potent.
ENJOY!!!