Egg Korma
13 February, 2017
Korma is a rich spiced gravy made with yogurt, cream, and nut paste. I do try to include something different in my culinary experiments, so this time for egg korma, I made use of Sambal Olek, a spicy red chili garlic paste which is mainly used in Malaysian or Thai cuisine.
The other variation I have brought about is in this egg korma recipe is that I shallow fried the boiled eggs, thus keeping the egg intact once it's combined with the gravy.
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Ingredients
- 6 eggs
- 1 can coconut cream/milk
- 2 slit green chilies
- 2 Bay Leaves
- 1 " cinnamon
- 3 cloves
- 1 tsp cumin seeds
- 1 tsp Ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 3 tsp red chili garlic paste Sambal Olek
- 1 tsp madras curry powder
- 1 tsp garam masala powder
- 2 tbsp cashew tukda
- 1 tsp melon seeds
- 2 tbsp skinless almonds
- 4 tsp yogurt
- 1/2 cup water
- 2 tbsp full cream
- 1 tsp black pepper powder
- 1 tsp kasoori methi powder
- Handful of chopped coriander leaves
- 3 tbsp + 3 tbsp olive oil
- Salt to taste
- Red chili powder for egg fry
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Instructions
- Fill pot with cold water and boil eggs for 10-12 minutes. Cool and peel the shells. Cut eggs in halves. Sprinkle red chili powder and salt both sides of the halves.
- Heat oil in a large nonstick skillet and fry the eggs both sides till lightly browned (approximately 10 minutes) on low medium low heat.
- Boil cashews, melon seeds, and almonds till soft. Cool and grind them along with yogurt till smooth Puree is formed. Remove to a bowl, add water, and whisk. Keep aside.
- Heat oil in a skillet. Add cumin seeds, bay leaves, cloves, cinnamon, and green chilies. Sauté for few seconds.
- Add ginger-garlic paste mixed with little water. Stir fry till raw smell of ginger-garlic paste disappears.
- Add turmeric powder, red chili powder, and chili garlic paste. Keep stirring at intervals till oil separates.
- Add curry powder and garam masala powder along with cashew mixture.
- Bring it to a simmer. Once simmering, add coconut cream/milk. Cook till oil floats.
- Add salt, pepper powder, and kasoori methi powder. Add cream and cook on low heat till it slightly thickens.
- Garnish with coriander leaves. Before serving, add the eggs to the korma. Serve with roti/paratha/rice.
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