Indian Egg Curry


By Dane Feldman

Photo by Dane Feldman.

It is a bit unorthodox to add eggs to the variety of dishes I add eggs to, but I do believe that it can enhance the flavor even when a dish is already flavorful. In the spirit of Change Week here on BTR, I’ve added egg and a few vegetables not normally seen in Indian curries.

What you’ll need:
1 1/2 lb large shrimp
2 cups vegetable stock
1 egg
1 cup cauliflower, chopped
1 cup baby carrots, chopped
1 cup zucchini, chopped
1 cup peas
1/2 large white onion
4 Campari tomatoes
1/2 cup extra-virgin olive oil
1 tsp Madras curry powder
1 tsp Penzey’s hot curry powder

Heat the oil in a big skillet. Saute the onions until they are translucent and add all of the vegetables except for the peas. Saute on medium-high heat for 10-15 minutes before adding the shrimp and cracking in the egg.

Saute for another 3 minutes, turning the shrimp as they cook. Add the stock and turn up the heat just a bit. Cook for 5 minutes, add the peas and powders, and stir to mix with a large spoon.

Lower the heat and cook for 5 more minutes before serving over either jasmine rice or basmati brown rice with a side of chutney and naan or papadum.