Curry is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Bangladeshi, (South) Indian, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.). The word “curry” is analogous to “soup” or “stew” in that there is no particular ingredient that makes something “curry.”
Curry’s popularity in recent decades has spread outward from the Indian subcontinent to figure prominently in international cuisine. Consequently, each culture has adopted spices in its indigenous cooking to suit its own unique tastes and cultural sensibilities. Curry can therefore be called a pan-Asian or global phenomenon with immense popularity in Thai, British, Japanese and Jamaican cuisines.
Egg Curry is a very common dish in Indian homes and is used with Rice or Chappathis or Appams.
- Eggs – 4 nos
- Onion (Big) – 1 and 1/2 cup chopped
- Green Chillies – 2 nos sliced lengthwise
- Ginger-Garlic paste – 1 tsp
- Tomato chopped – 1/2 cup
- Turmeric powder – 1/4 tsp
- Egg Masala – 1 tsp
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Salt – as required
- Water – 1 cup
- Curry leaves – 1 spring
- Coriander Leaves – for garnishing
- Boil eggs until done. Chop Onion and tomato and keep them aside.
- Pour oil into a pan and splutter mustard seeds and put curry leaves.
- Add Oninions, ginger-garlic paste and green chillies and fry them until golden brown in colour.
- Add tomato to this and cook until oil seperates.
- Add Turmeric powder, egg masala and salt. Add water and allow it to boil.
- When the gravy starts to thicken, add the boiled eggs and cook them in low flame until the gravy thickens.
- Garnish with coriander leaves and serve hot with Appam or Chappathis.