Hyderabadi Anda Curry (Egg Curry with Fried Onions)
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Ingredients
- 8 eggs
- 3 onion, finely sliced
- 2 tomatoes
- 1.5 tsp chilli powder
- 1 tsp ground turmeric
- 10 g fresh ginger
- 4 garlic cloves
- 2 tbsp ghee
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 293 kcal
- Protein
- 16.9 g
- Carbohydrate
- 12.9 g
- of which sugars
- 8.2 g
- Fat
- 18.5 g
- of which saturates
- 8 g
- Fibre
- 2.9 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Heat the ghee in a wide pan, add the sliced onion and fry for 12-15 minutes, stirring often, until deeply golden and crisp.
- 3
Add the garlic and ginger, and fry for 2 minutes.
- 4
Stir in the chilli powder and ground turmeric, then add the chopped tomatoes and cook for 6-8 minutes until thick.
- 5
Slide in the halved eggs, spoon the masala over them and simmer for 2-3 minutes to heat through.
- 6
Scatter with fresh coriander and serve hot with rice.
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