A white crock pot contains an egg curry with a wooden spoon lying across the top

GILL MELLER’S EGG CURRY

We love Gill Meller’s egg curry recipe that combines the rich flavours of the spicy sauce with the natural taste of our organic eggs.

Let the gorgeous, heady aromas of cardamom, cumin and coriander fill your kitchen and enjoy this simple curry that is full of goodness as an incredible comforting supper.

Serves 4

INGREDIENTS

For the spice mix

8 cardamom pods, bashed

2 teaspoons cumin seeds

3 teaspoons coriander seeds

2–3cm cinnamon stick

1 teaspoon of fenugreek

1 teaspoon fennel seeds

2 teaspoon of dried chilli flakes

1 teaspoon turmeric

2 teaspoons garam masala

2 teaspoons black onion seeds

1 teaspoon flaky sea salt, plus extra to season

Freshly ground black pepper

 

For the curry

2 tablespoon extra-virgin olive oil

25g butter

1 large or 2 smaller onions, finely diced

4 garlic cloves, thinly sliced

a thumb-size piece of ginger, peeled and grated

1 tin of chopped tomatoes

4 bay leaves

12 curry leaves

8 Stonegate Estate eggs, boiled for 7 minutes and peeled

METHOD

  1. Set a large, heavy- based saucepan down over a medium high heat. Scatter in the cardamom pods, cumin and coriander seeds, cinnamon stick, fenugreek and fennel seeds and toast them all, tossing them around the pan until they begin to pop and smoke a little. Remove the pan from the heat and tip the toasted spices into a pestle and mortar. Crush them all up as finely as you can.
  1. Add the ground turmeric, garam masala, chilli flakes, black onion seeds and sea salt. Stir well.
  1. Halve the cooled eggs then sprinkle them with a quarter of the spice mix. Return the pan to the heat and add 2 Tbls olive oil. When it’s hot lay the eggs cut side down in the hot oil and fry them for 2 – 3 minutes on each side. Lift the eggs out of the pan to a plate.
  1. Add the butter and the remaining olive oil to the pan and when it’s bubbling away add the remaining spices, along with the curry and bay leaves. Sizzle the spices in the butter until they are nice and fragrant, about a minute or so. Now add the ginger and garlic and fry for a further minute. Add the diced onion, stir well and cook for 10 – 15 minutes stirring regularly.
  1. Tip in the tinned tomatoes and stir well. Now add the 500ml water and bring the sauce to a simmer. Cook the curry sauce for a further 15 – 20 minutes. Or until it is nice and rich and has thickened up.
  1. Season the sauce to taste with sea salt then return the eggs to the pan to warm through, spooning the sauce over them so they’re all nicely covered.
  1. Serve the curry with warm flat breads, rice and mango chutney.
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