Creamy Cashew Egg Curry
A thick, creamy and mellow egg curry spiced with cinnamon, aniseed, cloves and cardamom.
- 4-5 eggs
- 30 g fresh, natural yoghurt, beaten
- 3 tbsp brown onion paste Slice 2 medium onions, deep fry till golden and grind to a smooth paste
- 1 1/2 tsp coriander powder
- 1 1/2 tsp red chilli powder / cayenne
- 1/4 tsp powdered green cardamom
- 1/4 tsp powdered cloves
- 1/4 tsp powdered cinnamon
- 1/2 tsp powdered aniseed (saunf)
- 2 tbsp vegetable oil used to fry the onions for the brown onion paste
For the masala paste
- 40 g cashew nuts soaked in water for 2 hours
- 1 1-inch piece fresh turmeric, peeled and cut into chunks or 1/2 tsp turmeric powder
- 1 1-inch piece ginger, peeled and cut into chunks
- 5-6 cloves garlic, peeled
To make the masala paste, grind all the ingredients to a smooth, thick paste using a little but not too much water.
Boil the eggs for no longer than 6 minutes, peel, make two small slits at right angles on the narrow end and set aside.
Heat the 'onion oil' in a pan on low flame and add the cashew masala paste. Stirring intermittently, cook the paste till the water cooks off and bubbles of oil start appearing on the edges of the spice paste.
Now stir in the brown onion paste and cook for a minute more on low heat.
Mix the coriander and chilli powder into the beaten yoghurt. Take the pan off the flame and gentle stir in the yoghurt mixture till it's fully incorporated into the masala.
Put the pan back on low flame and cook the masala for a further 2 minutes.
Now season with salt and the ground cloves, cardamom, cinnamon and aniseed. Cook for 20 seconds more and add the eggs. Coat with masala paste and turn off the heat. Serve hot