North Indian · Lunch, Dinner
Kashmiri egg curry
Boiled eggs in a fennel and yogurt-based Kashmiri gravy, warmly spiced without onion or garlic.
- Calories
- 591 kcal
- Protein
- 28 g
- Carbs
- 55 g
- Fat
- 29 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: dairy, egg.
Ingredients
- 3 eggs Eggs
- 100 g Plain yogurt (curd)
- ½ tomato Tomatoes
- 3 g Fennel powder (saunf)
- ¾ tsp Chilli powder
- 4 g Ginger
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 4 g Coriander
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Boil the eggs for 9 minutes, cool, peel and prick lightly all over.
- Heat oil and shallow-fry the eggs for 3 minutes until lightly browned; set aside.
- Whisk the curd with fennel powder, chilli powder and ginger; add tomato, then pour into the pan and simmer gently 8 minutes, stirring.
- Return the eggs, add a splash of water and salt, simmer 6 minutes, finish with coriander, and serve with the rice.
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