Tomato Masala Egg Curry


Egg Curry Recipe Masala

A few days ago I asked something on Instagram stories that I thought would only apply to me and maybe a couple of people. You see I love eggs and always have at least two or three dozen in the fridge mainly for cakes. But sometimes I get nauseous after eating eggs, especially savoury dishes (definitely not in a cake). I had just made a frittata that upon the first forkful was delicious but after the second I felt deep heaving coming on. I asked Nina if she ever experienced this and she said sometimes but as a vegetarian who needs a lot of protein because of her exercise regime they're the fastest and easiest thing for her to cook.

Egg Curry Recipe Masala

I did a little (non scientific) poll on Instagram stories and it turned out that around 45% of people there also got a bit nauseous after eating eggs. It happens to me around half the time and it never happens if there's egg in a recipe, it's only if it is the main ingredient. I did a bit of research and it just said that there were generally three causes for this: food poisoning, food intolerance and food allergy and that eggs contain proteins that can trigger the allergy.

Well after all that how crazy is it that I am giving you an egg curry recipe? Well half of you don't get sick after eating eggs and I didn't after eating this. In fact I loved this richly flavoured curry. I gave it to Mr NQN who adored it. He never gets sick after eating eggs (he can also wolf down a dozen eggs!). I served it with soft, warm naan bread.

So tell me Dear Reader, do you ever feel nauseous after eating eggs? How many eggs do you eat in a week?

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

Egg Curry

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 15 minutes

  • 5 boiled eggs, peeled and sliced in 3 or 4 pieces
  • 2.5 teaspoons garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • Ghee for frying
  • 2 large onions, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 2 tablespoons chopped ginger
  • 150g/5ozs. tomatoes, chopped (I used cherry tomatoes)
  • 100g/3.5ozs. tomato paste
  • 3/4 cup water
  • 2 green chillies
  • Salt and sugar to taste
  • Coriander leaves to decorate

Egg Curry Recipe Masala

Step 1 - Dry fry the garam masala, cumin, turmeric and coriander until fragrant on medium heat. Add ghee and add the onion and fry until soft. Then add garlic and ginger and fry for a minute. Add the tomatoes, tomato paste, water and chillies and cook down until tomatoes are soft and the sauce is thick.

Egg Curry Recipe Masala

Step 2 - Season with salt and sugar (these tomatoes were quite sour so I needed 3 teaspoons of sugar). Lastly add the sliced boiled eggs warming them through. Serve with coriander leaves.