Madras Egg Curry
Recipe: #22482
January 11, 2016
Categories: Curries, Eggs, Indian, Gluten-Free, Low Carbohydrate, Vegetarian, Spices, Kosher Dairy, more
"Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (182.2 g)
- Calories 239
- Total Fat - 19.9 g
- Saturated Fat - 10 g
- Cholesterol - 343 mg
- Sodium - 817.2 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 1.2 g
- Sugars - 1.3 g
- Protein - 11.3 g
- Calcium - 69.8 mg
- Iron - 2.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Melt butter in a skillet.
Step 2
Saute onion and garlic 2-3 minutes.
Step 3
Stir in curry powder, tomato paste and water.
Step 4
Simmer 10 minutes.
Step 5
Stir in salt and lemon juice.
Step 6
Add eggs and cook just until heated through.
Tips
No special items needed.
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