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curry eggs

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Gluten Free Main Dishes

Egg And Aloo (curry egg with potato).

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Did your mom fry the eggs after boiling them and before making the curry? While it seems that’s the traditional way of making this comforting dish, our mom would simply boil the eggs and add them (cut in 1/2) to the curry base. Additionally I don’t recall that she ever added potatoes or aloo to it.

You’ll Need…

3 tablespoon veg oil
7 hard boiled eggs
1 medium onion (diced)
3-4 cloves garlic (smashed)
1/2 teaspoon black pepper
1 scotch bonnet pepper (optional)
1 teaspoon ground masala
1 1/2 – 2 tablespoon curry powder
1 3/4 cups water
1 medium tomato (diced)
3/4 teaspoon salt (adjust)
4 medium potatoes (pre-boiled in salted water)
2 tablespoon chopped parsley

Notes. May I recommend following along with the video below as much more about the recipe is discussed there. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. You’ll notice that I finished with chopped parsley, traditionally chopped Chadon Beni (culantro) would be used. Alternatively chopped cilantro (coriander) could be used. Should you want to add Caribbean Green Seasoning after adding the onion and garlic, it would make a great addition.

Heat the oil in a wide pan over medium flame and fry the boiled eggs (peeled) until they form a slight crust and take on a golden color. How dark you want it is totally up to you. Remove and set aside.

Reduce the flame to low and add the onion, garlic, black pepper, scotch bonnet pepper (any spicy pepper you like and in the amount you can tolerate), ground masala and cook for 3 minutes (same pot).

Now add the curry powder of your choice and cook for a further 3-4 minutes on low.

Turn the heat up to med/high and add the water, which you’ll bring to a boil. Then add the diced tomato and salt and cook on a rolling boil for 4 minutes (med/low heat).

It’s now time to add the pre-boiled potato (aloo) to the pot.

This will allow the potatoes as well as the eggs to absorb that lovely curry sauce we created. Add the eggs back to the pot now.

Tuck everything under the curry sauce and cook on a simmer for 4-5 minutes.

Now determine if the salt is to your liking and adjust if necessary, then top with the chopped parsley and reduce the sauce or gravy to the consistency you prefer. In my case I shut off the stove after adding the parsley and allowed the pot’s residual heat to thicken things up for me.

Mom would usually serve this with Sada Roti, but I was too lazy to deal with flour, so I heated a buss-up-shut (paratha) roti I had in the freezer.

Should you want to add a teaspoon of ground roasted cumin (geera) the final 3-4 minutes of cooking, it will further enhance this curry dish.

Breakfast Gluten Free

Curry Eggs. The Simplicity of Delicious.

1 Comment on Curry Eggs. The Simplicity of Delicious.

Many of you may be perplexed by this recipe as eggs in a curry sauce may seem strange. However this was a typical dish mom would make for us when she little in the cupboards (we always had fresh eggs from our chickens) or ran out of ideas to keep the menu fresh for 4 children on a daily basis. While many may associate Curry Eggs with Guyana, it’s very normal in Trinidad and Tobago as well.

You’ll Need…

4 hard boiled eggs (cut in 1/2)
1 medium shallot (or small onion – diced)
1 pimento pepper (sliced)
4 wiri wiri peppers
1 medium tomato (remove skin and seeds – diced)
4 cloves garlic (crushed)
1-2 tablespoon veg oil
1 teaspoon Caribbean Green Seasoning
1 cup water
2 scallions (chopped)
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon black pepper

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. I used Pimento and Wiri Wiri (coffee) peppers in the recipe, however they are optional (in the event you can’t source them). Scotch Bonnet, Habanero or any spicy pepper will work of you want a little kick.

Boil the eggs and set aside.

Place a sauce pan on a medium flame and add the oil, followed by the shallots, cumin seeds, the white parts (bottom) of the scallions, pimento pepper and garlic. Immediately turn the heat to low.

Add the black pepper, then as soon as you start seeing dark edges on the onion and garlic, add the Wiri Wiri peppers (whole), followed by the curry powder (heat still on low). Mix well. We’re building that rich curry flavor here, by wet-toasting the spices which makes up the curry powder.

Add the Caribbean Green Seasoning (stir) for that herbal note and the salt. Now add the water to help create the gravy and to cook out the ‘rawness” of the curry. Turn the heat up so it comes to a boil, but as soon as it does, reduce the heat back to low.

Add the diced tomato and allow it to simmer for 4-5 minutes.

Now place the cut eggs, yolk side down as we want them to start absorbing the curry sauce (be gentle).

After a couple minutes, flip the eggs over and add the green tops of the scallion.

Now here is where you get to personalize things. Taste for salt and adjust and reduce the gravy to the consistency you like. I had it with Sada Roti, so I needed nuff sauce.

This a bit of a simplified version of Curry Eggs as we do it in the Caribbean. There’s the more detailed recipe where the eggs are boil, then fried to form a crust, before they go for that curry bath. Then there’s the version mom would do with potatoes, to stretch the dish and give it more body. Those I will share in upcoming recipes.

If you want heat, break the peppers, or remove and discard if heat is not your thing. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Breakfast Vegetarian

Eggs In a Classic Curry Sauce.

44 Comments on Eggs In a Classic Curry Sauce.

trinidad curry eeg and aloo (12)

This is really known as “curry eggs” and when potato is added it’s called “curry eggs and aloo”, but I just had to give it a more dignified name. For those of you who’ve never had this, you’re probably debating the use of eggs in a curry, but trust me – it’s wonderful. After posting a teaser on the facebook fan page it was clear that quite a few people (even those from the islands) have never experienced this dish. Some had reservations about the eggs and curry combination, while others raved about how tasty a meal this can be. I have to agree with the tasty verdict.

You’ll Need…

4 boiled eggs
1/2 onion sliced
2 cloves garlic sliced thin (or crushed)
1/2 tomato sliced
1/2 teaspoon curry powder
1 scallion
dash of black pepper
1/4 hot pepper (I used habanero)
1 tablespoon vegetable oil
1/2 cup water
salt to taste (less than 1/4 teaspoon)

* When using hot peppers you can minimize the heat factor by not using the seeds.

*NOTE! You’ll notice that I placed this post within the vegetarian section. I did some research online and found that some vegetarians do eat eggs and dairy, so to avoid any nasty emails and comments… if you’re a vegetarian and don’t partake in eggs please accept my apologies for posting this within this section. Sadly, I do receive hate mail for simple things like this.

Prepare the onion, hot pepper, garlic, scallion and tomato and set aside. Then put the eggs to boil. Here’s a tip I got from Caron when she makes her pasta salad and boils eggs – you’ll get perfectly boiled eggs every time. Put the eggs to boil on a medium to high flame (cover eggs with cold water and bring to a boil), then as soon as it comes to a vigorous boil, turn off the heat, cover the pot and let it stand in there for 10-12 minutes.

trinidad curry eeg and aloo (2)

trinidad curry eeg and aloo

Heat the oil in a sauce pan on medium/high heat, then add the sliced onion and garlic and allow to cook for a few minutes. Until they go soft, release their aromatic oils and stars to brown on the edges. Then turn down the heat to medium /low and add the curry powder and slices of hot pepper (if you need some good madras curry powder, check out the store – where you can find tons of Caribbean goodies) and stir. Allow this to cook for about 3-4 minutes, so the curry won’t have a “raw” taste to it.

trinidad curry eeg and aloo (3)

trinidad curry eeg and aloo (4)

trinidad curry eeg and aloo (5)

The next step is to add the water and give it a good stir and bring it up to a gentle simmer. Then add the slices of tomato and scallion and top off with the eggs. Cut the eggs in half before adding and be very gentle at this point forward, since the eggs will fall apart easily. Add the salt and black pepper at this point as well.

trinidad curry eeg and aloo (6)

trinidad curry eeg and aloo (7)

trinidad curry eeg and aloo (8)

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On low heat, cover the pot and allow to cook for abut 4-5 minutes, so the sauce thickens and all the flavors get a chance to marry together. If you find that the sauce is a bit runny, cook for an extra minute or two with the pot uncovered.

trinidad curry eeg and aloo (10)

trinidad curry eeg and aloo (12)

I usually enjoy this with roti and/or fry bake (see the recipe search tool on the top right side of the page for those recipes), but it’s just as tasty on a bun (sandwich), with sliced bread or any other way you enjoy your curry. Probably makes a great topping for rice, but my thing is roti.

Don’t forget to leave me your comments below, even if it’s just to say hi – it’s appreciated! And before you go I’d like to remind you to connect with me on facebook and twitter using the links on the right side of the page. This is where you’ll also be able to view the cooking videos I’ve created and the collection of pictures I’ve put together for your viewing pleasure.