From time to time, often when I least expect it, memories of the rich, fragrant East Indian dishes from my childhood come flooding to my mind. I’ll instantly run to call my mom, asking her to send the recipe or explain the cooking method. Sometimes, I’ll brazenly ask her to simply make the dish so I can come pick it up – we all know the best takeout comes from mom’s kitchen.
Recently I began craving Egg Curry, a humble dish served all over India thanks to its roots in vegetarianism and simple, accessible and affordable ingredients. For this recipe, I love to use Conestoga Farms Free Run Omega-3 Eggs; they’re enriched with Omega-3 polyunsaturates and are produced by hens fed an all-grain diet enriched with flax seed.
Traditionally, this dish would be made with eggs that were hard-cooked until crumbly. However, I prefer a creamier center; I usually set my egg timer for exactly eight minutes.
Tip: to save time, try Conestoga Farms Free Run On the Run Hard Boiled Eggs. They’re cooked and peeled, then packaged in a convenient twin pack, for an easy, ready-to-eat snack – no peeling required.
When plating this dish, feel free to fully immerse the sliced eggs into the curry to intensify the pungent flavour. Or, you can nestle them on top for a more Pinterest-style effect (my preferred method). Whichever way you choose, don’t forget to generously scoop the fragrant curry by the spoonful when serving. Here’s what you’ll need to make Savoury Egg Curry:
6 Conestoga Farms Free Run Omega-3 Eggs
1/4 cup canola oil
1 large white onion, chopped
4 garlic cloves, finely chopped
1 tbsp fresh ginger, finely chopped
2 cinnamon sticks
5 whole green cardamom pods
20 whole black peppercorns
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp teaspoon garam masala
1/4 tsp cayenne pepper
6 canned Roma tomatoes, chopped
1 tsp salt
1 cup water
In a large, cast iron skillet, heat oil over medium heat. Fry the cinnamon sticks, whole cardamon pods and black peppercorns for two minutes, or until they begin to sizzle. Add the chopped onion and sauté until caramelized, about 15 minutes. Stir in the garlic and ginger and sauté, stirring occasionally, for an additional five minutes. Add the coriander, cumin, turmeric, garam masala and cayenne pepper; heat through for one minute.
Remove the cinnamon sticks from the skillet; reserve for garnish, if desired. Add the chopped tomatoes, salt and water. Cook uncovered, stirring occasionally, until the mixture thickens, about 15 minutes.
While the curry is simmering, place six Conestoga Farms Free Run Omega-3 Eggs at the bottom of a medium saucepan. Fill the pan with cold water, covering about one inch above the eggs. Bring the water to a rapid boil on the stovetop over high heat; once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Set a timer for eight minutes, then remove the eggs from the saucepan, peel and slice.
Turn the heat off under the cast iron skillet. Nestle the sliced eggs on top of the curry mixture and sprinkle with salt and freshly ground pepper. Top with cilantro and serve with basmati rice or naan.
What are some of your favourite egg-based dishes from your childhood? For more information on Conestoga Farms Free Run Omega-3 Eggs, visit www.conestogafarms.com.
This post is sponsored by Conestoga Farms. The opinions on this blog, as always, are my own.