Spicy Egg Korma with Sambal Olek: A Unique Indian Curry Recipe
1 hour 10 minutes
909 reads
About Spicy Egg Korma with Sambal Olek: A Unique Indian Curry Recipe
Experience a delightful twist on classic Egg Korma with this recipe featuring the fiery kick of Sambal Olek, a Malaysian-Thai chili garlic paste. This isn't your grandma's Korma; we're shallow-frying the boiled eggs to keep them perfectly intact within the creamy, spiced gravy.The rich sauce is crafted with a blend of coconut cream, yogurt, and a homemade nut paste, creating a luxuriously smooth texture. This unique combination of flavors and techniques results in an unforgettable culinary adventure.Prepare yourself for a flavor explosion that balances the richness of the korma with the surprising heat of the Sambal Olek. It's a simple yet impressive dish perfect for a weeknight meal or a special occasion.
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Recipe Time & More
Prep10 minutes
Cook1 hour
Total1 hour 10 minutes
Ingredients
- 6 Eggs
- 1 can Coconut Cream or milk
- 2 Chilli green, slit
- 2 Bay Leaves
- 1 inch Cinnamon
- 3 Cloves
- 1 tsp Cumin Seed
- 1 tsp Ginger Garlic Paste
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 3 tsp Chili Garlic Paste sambal olek, red
- 1 tsp Madras Curry Powder
- 1 tsp Garam Masala
- 2 tbsp Cashews broken cashews
- 1 tsp Melon Seeds
- 2 tbsp Almonds skinless
- 4 tsp Yogurt
- 1/2 cup Water
- 2 tbsp Full Cream
- 1 tsp Pepper black
- 1 tsp Dried Fenugreek Leaf
- 1 handful Coriander of chopped
- 3 tbsp Olive Oil + 3 tbsp more
- Salt to taste
- Chili Powder for egg fry, red
Instructions
Prepare the Eggs
- Boil eggs for 10-12 minutes. Cool, peel, and halve the eggs. Sprinkle red chili powder and salt on both sides. Heat 3 tablespoons of olive oil in a skillet over medium-low heat. Fry the egg halves until lightly browned on both sides, about 10 minutes.
Make the Nut Paste
- Bring 1 cup of water to a boil. Add cashews, melon seeds, and almonds. Boil until soft. Cool, then grind the nuts with the yogurt until smooth. Add 1/2 cup of water and whisk until well combined.
Cook the Korma
- Heat the remaining olive oil in a large skillet. Add cumin seeds, bay leaves, cloves, cinnamon, and green chilies. Sauté for a few seconds.
- Add ginger-garlic paste mixed with 1-2 tablespoons of water; stir-fry until fragrant. Add turmeric powder, red chili powder, and Sambal Olek. Continue stirring until the oil separates.
- Add the Madras curry powder, garam masala, and the prepared nut paste. Bring to a simmer.
- Stir in the coconut cream and cook until the oil floats on the surface.
- Season with salt, black pepper, and kasuri methi. Add heavy cream and cook until the sauce slightly thickens.
- Garnish with chopped coriander. Gently add the fried egg halves to the korma just before serving. Serve hot with roti, paratha, or rice.
Recipe Notes
Expert Tips for the Best Egg Korma:
- For a richer flavor, soak the nuts in warm water for 30 minutes before boiling.
- Adjust the amount of Sambal Olek to control the spice level according to your preference.
- Don't overcrowd the pan when frying the eggs; fry in batches to ensure even browning.
- If the sauce becomes too thick, add a little more water or coconut milk to adjust the consistency.
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Recipe Nutrition
Calories: 682kcalCarbohydrates: 83gProtein: 12gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 255mgSodium: 335mgPotassium: 236mgFiber: 7gSugar: 73gVitamin A: 735IUVitamin C: 4mgCalcium: 85mgIron: 2mg
Sonia Shringarpure
Articles: 17
4 Comments
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So delicious! Excited to make it.
Such a scrumptious dish! Thank you.
Such a tempting dish! Thank you.
Such a tempting dish! Thank you.