Today I have come to you with a recipe from my mums kitchen! I know everyone thinks their mum is the greatest cook on Earth. I am sorry to have to break it to you, but my mum is the number #1 cook in the world. No, I am not biased either. She is #1!
Moving forward, my family especially my dad loves a good bhuna curry. From what I know, the term Bhuna basically means a curry with a thick gravy. Some people prefer for their gravy to be almost dry. The point is, the consistency can vary depending on your personal preference. In our household, we love for our bhuna curries to be thick, but runny enough to mix with rice. Which how we like to eat it!
Growing up, I had really severe eczema and it was always advised I steer clear from eating eggs as it triggered my eczema further and made it worse. This only made me want to eat eggs more. The fact that I couldn’t have it made me hide and eat it whenever an egg curry was cooked.
Egg however isn’t something Amoo cooks very often. We are a family of lamb and chicken lovers. Once a week she will switch things up with a vegetable dish like lentils, or spinach or potatoes. This week however she opted for an egg curry & I jumped at the opportunity to blog it all!
What You Need To Know:
Serves upto 8 People
How Long It Will Take
What You Will Need:
Eggs, boiled & peeled – 10
Onions, peeled & chopped – 4
What you need to do:
1. Boil eggs until hard. Peel & place on a separate plate. Create slits into the eggs.
2. Chop onions finely
3. Put your preferred amount of oil into pan
4. Place chopped onions into pan & allow to simmer on slow heat
5. Add your preferred amount of salt into pan with chopped onion
6. Let the onions melt
7. Add 1 tea spoon of turmeric into mix once onions have softened
Amoo likes to add less turmeric so avoid the curry smelling
7. Let the salt, turmeric & onions simmer on a low heat
8. Once onions have caramelised add chopped tinned tomatoes
Amoo likes to add a quarter tin of chopped tomatoes
9. Mix well and let simmer on slow heat
Amoo likes to add water at this point to avoid burning
10. Once tomatoes & onions have mixed well
add 1 tsp curry powder, 1 tsp chilli powder & coriander powder into mix
11. Mix well and let simmer on slow heat for 20 minutes
Amoo likes to add little bits of water at this point to avoid onions burning
12. Pour ghee or oil into saucepan (optional)
13. Add turmeric powder into the ghee (optional)
14. Place eggs into pan to fry boiled eggs
15. Continue step 14 until eggs are golden
16. Add eggs into curry mix
17. Add coriander to garnish!
I hope you all enjoyed Amoo’s first recipe on NmDiaries.
Let me know if you try the Recipe, I would love to know how it turned out for you!