Tikka Egg Masala

12 June 2018 By

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.

 

Ingredients

  • 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

Garnish

  • 2 sprigs of curry leaves or around 12 leaves
  • Dried red chillies, chopped

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Method

  1. Place the eggs in a deep saucepan and cover with water. Bring to a boil and cook for 12 minutes.
  2. 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.
  3. Meanwhile dissolve the jaggery or brown sugar with the apple cider vinegar and keep aside.
  4. 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.
  5. 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.
  6. 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.
  7. Add sliced tomatoes, crushed tomatoes, vinegar and jaggery mixture, and salt to taste. Simmer curry for 10 more minutes at least.
  8. In a small pan, fry the curry leaves in little oil and set aside.
  9. 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.
  10. 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.