Curried Eggs II
This rich and creamy Parsi-style egg curry transforms simple hard-boiled eggs into a luxurious main dish using a unique thickening technique with arrowroot and milk. The sauce begins with a base of caramelized onions and aromatic curry powder, deepened by savory meat stock, creating a complex flavor profile that is both comforting and sophisticated. Finished with a touch of lemon juice for brightness, this velvety curry pairs perfectly with crusty bread or steamed rice.
Ingredients
- 8 whole Eggs (Hard-boiled and peeled.)
- 1/2 cup Ghee (Originally '0.25 seer' (approx 4 oz). Can be reduced to 4 tablespoons for a lighter version.)
- 1 cup Onions (Finely chopped. Originally '0.25 seer' (approx 4 oz).)
- 3/4 cup Meat stock (beef or mutton) (Clear broth. Originally '1.5 pasher' (approx 6 oz).)
- 2 teaspoons Curry powder (Heaping teaspoons.)
- 1 1/2 teaspoons Arrowroot powder (Heaping teaspoon. Can substitute with cornstarch.)
- 1 teaspoon Salt (Heaping teaspoon, or to taste.)
- 1/2 cup Whole milk (Originally '1 pasher' (approx 4 oz).)
- 1 teaspoon Lemon juice (Optional, add to taste for acidity.)
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Instructions
- 1Hard boil the eggs, peel them, and cut them into small pieces. Finely chop the onions until they resemble crumbs. If using coarse curry powder, grind it into a fine powder.
- 2In a small bowl, gradually mix the arrowroot powder with the milk, stirring constantly to ensure there are no lumps. Stir in the salt.
- 3Heat the ghee in a heavy-bottomed pot (traditionally a tinned vessel). Add the finely chopped onions and fry until they turn a reddish-brown color.
- 4Add the curry powder and meat stock to the fried onions. Bring the mixture to a boil. Once boiling, reduce heat and stir in the milk and arrowroot mixture. Simmer gently over low heat (originally 'on embers') for a short while.
- 5Add the chopped egg pieces to the pot. Stir occasionally and gently until the curry thickens to a pleasant consistency. Remove from heat. If a tangy flavor is desired, stir in lemon juice to taste before serving.
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