Indiandinner

Egg Curry

Name: Egg Curry
Cuisine: Indian
Ingredients: Hard-boil some eggs; a tablespoonful of 'ghee'; a sliced onion; a tablespoonful of curry powder; a breakfast cupful of cocoanut or cow’s milk; half a cup of tamarind water; a little salt

From Anglo-Indian cookery at home, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1044Calories

11 gProtein

105 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1044 kcal

Protein11 g

Carbohydrates105 g

Fiber17 g

Sugars61 g

Total Fat73 g

Saturated Fat60 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol40 mg

Sodium79 mg

Potassium1673 mg

Calcium193 mg

Iron8.8 mg

Magnesium229 mg

Phosphorus443 mg

Zinc2.3 mg

Copper0.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A2.4 mcg

Vitamin E2 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.5 mg

Folate87 mcg

Choline44 mg

Caffeine0 mg

Water336 g

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 7. The excerpt below is the record exactly as published.

Egg Curry . — Hard-boil some eggs ; shell, cut in half, and keep aside. Into a pan put a tablespoonful of “ghee,” butter, lard, or dripping, and a sliced onion, some garlic, a tablespoonful of curry powder, and fry for two minutes ; then add a breakfast cupful of cocoanut or cow’s milk and a little salt. As soon as the liquid boils away, add half a cup of tamarind water

Cook this with the app: pantry check, scaling, and the assistant.