Its been long I have not blogged on an Egg dish. It is a regular affair at my home. My senior loves egg to the hilt. The day I prepare an egg curry, I add few extra spoons of rice to his plate without fear of been scolded. My men are not fond of rice and me.... a typical Bengali of East Bengal origin thinks how can one survive without rice. After been diagnosed with diabetes, rice is as much forbidden to me as was apple to Adam n Eve. At times I get angry with the Lord as to why he had to gift diabetes to a person who is a diehard foodie. I still do not deprive myself of the white beauty, I eat 2-4 tablespoon everyday. The sight of rice gives me a pleasure which might be taken away when I get my next medical report.
Singapore is the perfect place for foodies. You are spoilt for choices when it comes to food. Almost with every dish there is a choice of rice or noodles. Thats where I have restrictions and settle with a soup or salad. Coming to the Egg Curry, yesterday I wished to prepare something different from the regular affair. This homemade shahi spice paste I use in chicken/mutton/paneer also. It is mildly spiced, little sweet n flavourful. Shahi Egg Curry goes very well with both rice or flat breads, perhaps better with flat breads. Let us prepare this yummy Shahi Egg Curry together in few easy steps....
Egg : 6
Onion : 2medium
Poppy Seed : 2tsp[if you are in Singapore or Dubai, use white sesame seeds instead]
Cashew Nuts : 5-6
Melon Seed[charmagoj] : 1/2tsp
Raisin : 4-5
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Red Chilli Powder : 1tsp
Green Cardamom : 2-3
Cinnamon Stick : 2 one inch
Cloves : 2-3
Bayleaf : 1
Salt : As required
Sugar : 1/2tsp[optional]
Plain Yogurt : 2tbsp
Oil : 3tbsp
Boil the eggs in enough water adding little salt. Once done, let cool and then peel off the shell. Rub little salt on the egg after making small cracks on both ends with a knife.
Peel, wash and roughly chop the onions. Grind them to a paste.
Wash and soak the poppy seeds in hot water for 1/2 an hour, strain the water.
Grind together cashew nuts, poppyseed, melon seeds, raisins using water as much as is required for a paste.
Heat oil in a wok. Temper oil with bayleaf, cloves, cinnamon and green cardamoms.
Add the onion paste. Saute for 2 minutes. Add the ginger n garlic pastes and saute for another 2-3 minutes.
Add the poppy seed paste now and saute for a minute. Beat the yogurt and add to the spice paste, add the chilli powder. Stir for 1/2 a minute.
Add a cup of water. As the gravy comes to a boil, add the boiled eggs. Add salt and sugar.
Let boil for 3-4 minutes. As the gravy thickens, switch off gas.