Egg curry

Egg Curry

Egg Curry (pronunciation: /ɛg kʌri/) is a popular dish in various parts of the world, particularly in South Asia, Southeast Asia, and the Indian subcontinent. It is a versatile dish that can be prepared in numerous ways, depending on the region and personal preferences.

Etymology

The term "Egg Curry" is derived from two words: "egg" and "curry". "Egg" (pronunciation: /ɛg/) comes from the Old Norse word "egg", which has the same meaning. "Curry" (pronunciation: /ˈkʌri/) is derived from the Tamil word "kari", meaning "sauce" or "relish for rice".

Ingredients

The primary ingredients in Egg Curry are hard-boiled eggs and a curry sauce. The curry sauce typically includes onions, garlic, ginger, and various spices such as turmeric, cumin, coriander, and chili powder. Some variations may also include tomatoes, coconut milk, or yogurt.

Preparation

To prepare Egg Curry, the eggs are first hard-boiled and then peeled. The curry sauce is prepared by sautéing onions, garlic, and ginger, then adding the spices and other ingredients. The hard-boiled eggs are then added to the sauce and simmered until the flavors are well combined.

Variations

There are many regional variations of Egg Curry. For example, in Bengali cuisine, the dish is often made with a mustard-based sauce. In South Indian cuisine, coconut milk is commonly used in the curry sauce. In Punjabi cuisine, the dish may include yogurt and a blend of warm spices.

Related Terms

• Curry
• Hard-boiled eggs
• Indian cuisine
• South Asian cuisine
• Southeast Asian cuisine

External links

• Medical encyclopedia article on Egg curry
• Wikipedia's article - Egg curry

This WikiMD article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski