Description
Egg Vindaloo (Spicy Egg Curry) is a fusion of Portuguese and Indian cuisines. It’s very easy to make, delicious, and goes very well with rice or bread.
Ingredients
- 1 whole Large White Onion, Roughly Chopped
- 1 clove Garlic
- 1 slice (small) Ginger, Peeled
- 5 Tablespoons Olive Oil, Or A Flavorless Oil Of Choice
- 1-½ Tablespoon Vindaloo Curry Powder (Found In Indian Grocery Stores)
- 1 teaspoon Red Chili Powder, Or Any Red Chili (optional)
- 1 teaspoon Salt, Or To Taste
- ½ cups Water
- ½ Tablespoons Brown Sugar, Or Any Sugar (optional)
- 1 Tablespoon White Vinegar
- 4 whole Hard Boiled Eggs, Peeled
- 5 sprigs Fresh Cilantro (Coriander) Leaves, Finely Chopped, For Garnish (optional)
Preparation
In a food processor, add onion, garlic, and ginger. Process into a thick smooth paste, about 1 minute.
Heat oil in a large pan over medium heat. Add onion paste and sauté for 1 minute. Reduce heat to low, cover with a lid, and let paste cook for about 2 minutes.
After 2 minutes, uncover lid and stir onion paste, which would have turned slightly golden brown. Add curry powder, red chili powder, and salt. Mix, cover and simmer for another 2 minutes.
Remove cover and add water, sugar, and vinegar. Mix, cover, and cook for 3 minutes or until water is reduced and you see oil separating on the sides. Turn off heat, transfer to serving dish.
Place peeled hard boiled eggs on curry. Sprinkle with cilantro and serve hot with rice, roti, or bread.
