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  • Egg Curry

    YIELD: 4–6 SERVINGS
    TOOLS: You’ll need a small mixing bowl; a heavy-bottomed, 4-quart / 4-L sauté pan; a slotted spoon; a plate; and a food processor, a blender, or an immersion (stick) blender.

    When I worked as a young staffer on Capitol Hill, one tradition my friends and I had—when we could afford it—was a champagne brunch at the infamous Bombay Club restaurant on Connecticut Ave. The dish I could never resist eating was the egg curry. I tried calling them for the recipe—with no luck. This is my attempt at replicating those days and that dish. I’m pretty happy with the turnout.

    • 10 hardboiled eggs, peeled
    • ¾ teaspoon turmeric powder, divided
    • 2 tablespoons plus 2 teaspoons vegetable oil, divided
    • 1 teaspoon cumin seeds
    • 1 medium red onion, finely diced
    • 1 (2-inch / 5-cm) piece ginger, peeled and grated
    • 2 cloves garlic, peeled and grated or minced
    • 6 medium tomatoes, diced
    • 1–2 fresh Thai, serrano, or cayenne chiles, stems removed and thinly sliced
    • 1 tablespoon Garam Masala
    • 1 tablespoon ground coriander
    • 1 teaspoon red chile powder or cayenne pepper
    • 1 tablespoon salt
    • 1 cup /240 mL boiling water
    • ½ cup /10 g chopped fresh cilantro
    • Roti or Naan, for serving
    1. Place the eggs in a small mixing bowl and sprinkle ¼ teaspoon of the turmeric over them. Rub lightly until they are evenly coated. Thanks to my friend Naila for this tip.
    2. In a 4-quart / 4-L sauté pan over medium–high heat, warm the 2 teaspoons of oil. Add the eggs and sauté, gently moving the eggs around so they don’t stick, for 2 minutes, until lightly browned. Remove with a slotted spoon and set aside on a plate to cool. You can leave them whole for the final dish, or slice them in half before adding them back to the sauce. If slicing them, handle with care so the yolks stay intact.
    3. Return the sauté pan to medium–high heat and warm the remaining 2 tablespoons of oil. Add the cumin seeds and the remaining ½ teaspoon of the turmeric and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
    4. Add the onion to the sauté pan and cook, stirring occasionally to avoid sticking, for 2 minutes, until the onion is slightly browned. Add the ginger and garlic and cook for 1 minute.
    5. Reduce the heat to medium–low and add the tomatoes, fresh chiles, Garam Masala, coriander, red chile powder, and salt to the sauté pan. Simmer for 12 minutes. Add the boiling water and cook for 3 minutes, until all the ingredients pull together and the tomatoes break down. Add the cilantro and cook for 1 minute. Remove from the heat.
    6. Transfer the mixture to the bowl of a food processor or a blender or place an immersion blender in the sauté pan. Process until smooth.
    7. Transfer the smooth mixture to a large serving bowl. Gently fold in the eggs (whole or sliced). Serve with the Roti or Naan.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.