There are so many variations of creamy curries, many of which are made with chicken or fish.
Former Great British Bake Off winner Nadiya Hussain has the perfect alternative for those craving something a bit different.
Made with protein-packed duck eggs and a popular spread, Nadiya promises that her recipe creates “the smoothest sauce ever”.
Sharing her peanut butter egg curry recipe on her website, the chef noted that the nutty spread is the key to making this dish so delicious.
She said: “An egg curry was something we normally ate at home when Mum’s dozen other curries were depleted. But an egg curry can shine all on its own – it needn’t be the understudy or Plan B to something better.”
Method
Start by cooking the eggs until hard-boiled by placing them in a saucepan full of boiling water for 10 minutes. Remove the eggs from the pan and run under cold water to cool before peeling the shell from each one.
Next, take a shallow non-stick pan and pour in the oil before placing the pan over medium to high heat on the hob. Meanwhile, check the eggs are completely dry of any liquid before dropping them into the hot oil.
Nadiya said: “Encourage them to move around to be scorched and bubble the texture. This should take about 5 minutes and will help the sauce stick to the egg rather than just slide off.”
When the eggs are browned all over, remove them from the pan and add in the peanuts, bay leaf and chilli.
Cook these until nicely golden, then add in the crushed coriander seeds and leave everything to sizzle away for a minute or two. Tip in the garlic and as soon as it turns golden brown, add the grated onion.
Leave to cook over medium heat for 10 minutes until the onion is nicely caramelised.
Now, add the salt, tomato paste, tamarind and grated tomatoes then cook until the mixture is dry. Add the curry powder, peanut butter and hot water before leaving to simmer until the oil bubbles rise to the top (roughly 10n minutes).
Add the watercress and stir until nicely wilted. Return the eggs to the pan and mix through, then serve hot with rice or naan.
