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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
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Original Recipe



72.—Egg Curry

Take six or eight eggs, boil hard, shell, cut into halves, and set them aside; take ghee, ground
condiments, and sliced fried onions, in all respects the same as for a chicken doopiaja, and observe
precisely the same method of cooking, keeping in mind the fact that, the eggs being already cooked
or boiled, a smaller quantity of water and a shorter time to simmer will suffice.

Modern Redaction



Ingredients


8 hard-boiled eggs, peeled and halved
90g ghee
250ml water
1 1/2 tsp salt
4 tsp onions, ground or pounded to a paste
1 tsp ground turmeric
1 tsp ground chillies
1/2 tsp ground ginger
1/4 tsp garlic, ground or pounded to a paste
6 onions, cut lengthways into 6 or 8 slices each
1/2 tsp ground coriander seeds

Method:

Heat the ghee in a large pan, add the sliced onions and fry for about 6 minutes, or until golden brown all over. Remove with a slotted spoon and set aside.

Add the ground ingredients to the pan and fry for a few minutes, or until brown and aromatic then season with the salt.

Chop up the fried onions and add to the pan with the 250ml water. Bring to a simmer, cover and cook gently over low heat for about 15 minutes, or until the gravy is quite thick.

At this point add the halved eggs and allow to heat through for about 5 minutes.

Serve hot, accompanied with rice.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.