1/5/2014 The Tiffin Box: QuickSpiced Egg Curry

http://www.thetiffinbox.ca/2012/12/quick-spiced-creamy-egg-curry.html 1/7
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Tuesday, 4 December 2012
Quick Spiced Egg Curry

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1/5/2014 The Tiffin Box: QuickSpiced Egg Curry
http://www.thetiffinbox.ca/2012/12/quick-spiced-creamy-egg-curry.html 2/7
I had the funnniest conversation with one of Aditi's classmates today.
Little B - Hello, are you Aditi's Mommy?
Me - Why, yes, I am, love.
Little B - But, why are you brown?
Me - Sweetie, cause I was born in India, and we are brown skinned.
Little B (pointing to Aditi) - But she's white.
Me - That's because her daddy is white.
At this point, Aditi interjects - Little B... in the summer
I go brown, just like my mommy... and in the winter I am white, like my daddy. I am multicoloured (I think she meant to say
mixed race, but got confused)
Little B (also completely confused at this point) - Well... all my family are white and my mommy and daddy too. But not my
grandma... she is pink!
I still haven't stopped laughing... and I really want to see B's grandma now :) Gotta love kids, they are just so innocent, aren't
they?
Up until this point, I was having a bit of a difficult day. It was little things really, missing one bus, then the next one turns up
late, which means you miss the next one, realising halfway through the journey that you'd forgotten the child's snack for
school, then getting stuck in a long lineup at the grocery store, all the while panicking about being late... the list was endless.
Typical Monday morning, actually. But the I had the conversation with Little B, and the laughter made it all better. Laughter
has a funny way of doing that to you, actually, doesn't it? And kids too... they really have no filter :)
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1/5/2014 The Tiffin Box: QuickSpiced Egg Curry
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The recipe I am posting today is one of my standby favourites and never fails to make me happy too! Kathryn and I have had
a crazy busy week with four classes almost every week, and a huge amount of testing and writing in between. We still haven't
recovered from our mad, crazy but super tasty and fun Christmas Food and Wine class (I never drink on the job, but offer me
a Sauternes and I am toast, thanks William from Vines!!! ) So cooking at home has been a bit of a challenge, and the poor
family has been living on toast and scrambled eggs.
But somewhere in between, I had a couple of free days, and so I went back to my easiest curry, this delicious egg masala. This
recipe started off as an inspiration from one of Madhur Jaffery's cream sauces, but I have tinkered with it so much that I am
going to claim it as my own (forgive me, queen of spices!) Its a super quick dish to put together. I start with my rice, put the
eggs on to boil, then whip up this sauce. By the time the eggs have been boiled and peeled, the sauce is ready and the rice is
cooked. Honestly, Indian food doesn't get quicker than this. I like to use cream when I am feeling indulgent or am making it
as a side dish for a party, but I use light coconut milk when I am making it at home. I leave that up to your preference. For
me, this is one of the first dishes I learnt to make when I was away from home, and its still one of my best. Easy and simple
doesn't mean sacrificing flavour and this dish is ample proof of that. You can also amp up the spice by adding more cayenne
or hot chilli powder, but I like this curry quite mild, as you can really taste the delicacy of the spices in it. If you're making it,
I urge you to play with the spicing, and do come back and let me know how you liked it, and I do hope that you like it as much
as my family does.
Even that rat of a child of mine, who can easily chow down spicy peanuts and crisps that make my eyes water, but whines at
any hint of a curry... but that's just kids for you, sigh :)

Recipe:
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1/5/2014 The Tiffin Box: QuickSpiced Egg Curry
http://www.thetiffinbox.ca/2012/12/quick-spiced-creamy-egg-curry.html 4/7
(Printable Recipe)
6 eggs, hardboiled
1 tablespoon unscented oil
1 small onion, finely diced
4 cloves garlic, crushed
1 inch piece of ginger, grated to a pulp
1 tablespoon ground coriander
tablespoon ground cumin
teaspoon ground turmeric
teaspoon hot cayenne pepper
1 cup crushed tomatoes
1 cup coffee cream (18%) cream or you can use light coconut milk
cup hot water, if required
Salt to taste
Fresh chopped cilantro, to garnish
Rice or naan, to serve
Method:
Peel and halve the eggs.
Place the oil in a saut pan on a medium heat, and add the finely diced onion. Fry for 5 7 minutes, stirring occasionally,
until the onion is translucent and just beginning to brown.
Add the garlic and ginger and saut for a minute, until the garlic is fragrant. Add the ground coriander, cumin, turmeric and
cayenne and cook, stirring for an additional minute or two.
Add the crushed tomatoes. Cook for another 5 minutes, until the mixture begins to dry out a little. Season with a little salt.
Gently fold in the cream or coconut milk and bring the sauce up to a gentle simmer. If the sauce thickens too much, add a
little hot water to thin it down.
Stir in the chopped cilantro, then adjust seasoning, adding a little more salt if required.
Lower the eggs into the curry. Reheat gently, and serve hot with rice or naan.
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1/5/2014 The Tiffin Box: QuickSpiced Egg Curry
http://www.thetiffinbox.ca/2012/12/quick-spiced-creamy-egg-curry.html 5/7
15
Posted by Michelle Peters - Jones at 01:26
Fall Into Autumn!
Spiced Squash,
Chickpea and
Potato Stew ...
Kerala Style Sweet
and Spicy Prawn
Fry
Chicken Sukka
(Dry Chicken Curry
with Grated
Coconut)
Indian Classics -
Potato Pakoras
(Potato Bhajias or
Spiced ...
Indian Classics -
Pandi Curry (Coorg
Style Dark, Rich
Pork ...
Li nkwi thi n
8 comments:
Dixya 4 December 2012 11:27
when you are having a stressful day, cute comments like these from kids make you laugh and help forget
everything from once. The egg curry looks so good- I am not a big fan of it but if there is a good one-i will
not stop eating it either. loved the addition of light coconut milk for lactose intolerant too :)
Reply
Melissa@EyesBigger 7 December 2012 01:07
sigh... how lovely looking. I just don't like large amounts of hard boiled egg yolk. Do you think it would work
equally well with just the whites? It probably would... it sounds so good!
Reply
Susan Lindquist 7 December 2012 07:05
(( smile)) ... I love the innocent observations of children ... so frank ... so matter of fact ... and sometimes so
darn funny! As for the eggs, well, this dish screams cozy comfort food to me ... a nice supper with a side
salad, I say!
Reply
Sarah, Maison Cupcake 7 December 2012 10:46
A local restaurant of mine does something similar and I LOVE egg curry. Adorable story!
Reply
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Fed Up and Drunk 10 December 2012 05:10
love the blog! we've just started, and we're really enjoying it :)
www.fedupanddrunk.com
Reply
Anonymous 14 December 2012 13:23
What is coffee cream?
Reply
Michelle Peters - Jones 15 December 2012 14:43
18% cream, or in between half and half (10%) and whipping cream (32%). In England I would
have used single cream. Hope this helps.
Anonymous 28 March 2013 14:29
I want to say thank you for this recipe. This is a brilliant "I'm too tired to care" dinner. I'm so glad I read
your blog; it comes out zigging and wonderful and restores faith in humanity on dark, fed up days!
Sometimes the egg curry gets made straight, sometimes a handful of red lentils to thicken, sometimes
chickpeas to give it a bit more substance. But always with a heartfelt thank you ...
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