Spicy Madras Egg Curry | How to make Spicy Madras Egg Curry

By Rumana Rawat  |  10th Oct 2016  |  
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  • Spicy Madras Egg Curry, How to make Spicy Madras Egg Curry
Spicy Madras Egg Curryby Rumana Rawat
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

51

0

About Spicy Madras Egg Curry Recipe

Here in Britain, Madras curries are so common that you'll find them in each and every Indian restaurant.

Spicy Madras Egg Curry is delicious and authentic dish. Spicy Madras Egg Curry by Rumana Rawat is a great option when you want something interesting to eat at home. Restaurant style Spicy Madras Egg Curry is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Spicy Madras Egg Curry is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Spicy Madras Egg Curry. Spicy Madras Egg Curry is an amazing dish which is perfectly appropriate for any occasion. Spicy Madras Egg Curry is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Spicy Madras Egg Curry at your home.

Spicy Madras Egg Curry

Ingredients to make Spicy Madras Egg Curry

  • 4 hard boiled eggs
  • 2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)
  • 1 tsp madras curry masala
  • 1/2 tsp turmeric, 1tsp coriander powder
  • 1 tsp red chilly powder, 1 tsp garam masala
  • 1 tbsp ginger garlic paste
  • 1/2 tsp cumin seeds
  • 2 bay leaves, 2 dry red chillies, 1 tsp kasoori meethi
  • 3 tbsp oil + 1 tbsp for frying eggs
  • salt as per taste

How to make Spicy Madras Egg Curry

  1. In a non-stick pan, add 1 tbsp oil and fry the eggs to golden brown and keep it aside.
  2. In a pressure cooker add oil, cumin, bay leaves, dry red chillies. When they splutter, add onion and chilly, fry till it becomes golden brown.
  3. Add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.
  4. Then add fried eggs, kasoori meethi, salt and mix. Add another 2 cups of water, cover the lid and cook for 2 whistle (1 on high flame and 2 on low flame). Allow the pressure to go completely before you open the cooker.
  5. Garnish with coriander leaves.
  6. Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

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