This creamy fried egg curry recipe is spicy and fast to make. The creaminess comes from the heavy cream although you could substitute it with heavy coconut cream.
Crack all the eggs into a bowl, add salt to taste and beat them lightly.
On a moderately heated pan, add 1 Tbs of oil and fry your eggs until just set.
Place them on a plate to cool, slice into bite sized pieces and set aside for later.
In the same pan add 1 Tbs oil followed by all the whole spices at once. Cook them for thirty seconds while covered.
Add onions and cook until they just turn translucent.
Add the finely minced ginger and garlic, cook for a minute until fragrant.
Add the following ingredients together in the pan; tomato puree, fresh diced tomato, dry spices, freshly cracked black pepper, dhania | coriander stalks and salt to taste. Stir, cover and simmer on medium heat for five minutes.
Add the sliced eggs and stir to make sure that they are well coated with the masala and tomatoes.
Turn off the heat and pour in the heavy cream, mix it in well. Leave to simmer for five minutes on low heat.
Add dhania | coriander leaves and mix them in.
Turn off heat and serve.
It's best to serve this dish while it's still very hot.
Any starch of your choice can make the perfect accompaniment to your creamy egg curry. In fact, go ahead and try it out with this spaghetti stir fry! I accompanied mine with white boiled rice.