Tikka Egg Masala
Tikka Egg Masala is a perfect curried dish that goes really well with rice and chapathis. The combination of spices, sweet tomatoes, tangy vinegar and lemon juice give it a lovely balance of flavour. Hope it tantalises your taste buds.
- 6 large free range eggs
- 2 tbsp apple cider vinegar
- 2 tsp jaggery or brown sugar
- 4 tbsp olive oil for frying
- 3 cm cinnamon stick
- 1 bay leaf
- 1 tsp fennel seeds, slightly crushed
- 2 medium brown onions, finely sliced
- Salt to taste
- 2 tbsp Latasha’s Kitchen Tikka Masala Paste
- 30 ml water
- 2 ripe roma tomatoes, finely sliced
- ½ cup tinned tomatoes, crushed
- Juice of half a lemon
- 2 sprigs of curry leaves or around 12 leaves
- Dried red chillies, chopped
- Place the eggs in a deep saucepan and cover with water. Bring to a boil and cook for 12 minutes.
- Then remove pan from heat, drain the hot water and replace with cold water. When the eggs are cool enough to handle, shell and keep aside.
- Meanwhile dissolve the jaggery or brown sugar with the apple cider vinegar and keep aside.
- Heat oil in wok and fry the hard boiled eggs for 1 minute on a low heat until slightly golden on the outside. Remove to a plate.
- In the same wok add cinnamon stick, bay leaf and fennel seeds. Quickly add sliced onions and fry until they turn golden brown, approximately 10 minutes on low. Add a sprinkle of salt to aid the caramelisation.
- Reduce the heat, add Latasha’s Kitchen Tikka Masala Paste and water, and fry until the oil separates. This can take 15 minutes on low simmer.
- Add sliced tomatoes, crushed tomatoes, vinegar and jaggery mixture, and salt to taste. Simmer curry for 10 more minutes at least.
- In a small pan, fry the curry leaves in little oil and set aside.
- When the gravy has thickened slightly, make a few shallow slits in each boiled, fried egg and place them in the curry then add lemon juice. Alternatively, halve the eggs and place them in the masala gravy.
- Garnish with curry leaves and dried red chillies then serve with boiled rice and chapatis.
TIP: Thickened cream or pot set yoghurt complements this dish.