🌸 Easter Egg Masala Curry

Serves: 4
Prep time: 10 mins
Cook time: 30 mins

🌼 A little Easter moment…

There’s something special about Easter cooking.
Slower. Warmer. A little more thoughtful.

This is the kind of dish you make when the house is full, the kettle’s been on all morning, and you want something comforting but properly flavourful.

Soft boiled eggs.
A deep, glossy masala.
Spices that bloom, not burn.

And suddenly… eggs aren’t just eggs anymore.

🧡 Ingredients

• 6 large eggs
• 2 tbsp oil (or ghee for richness)
• 2 medium onions, finely sliced
• 2 tbsp tomato purée
• 2 fresh tomatoes, finely chopped

From your BIG BANG! Spices kit:

• 1 tsp cumin seeds (for tadka)
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1½ tsp garam masala
• 1 tsp chilli powder (adjust to taste)
• 1 tbsp curry masala blend (your hero flavour layer)
• 150ml water
• Fresh coriander to finish

🔥 Method (this is where the magic happens)

1. Boil your eggs

Boil for 7–8 minutes, peel, and set aside.
(Optional: lightly score or pan-fry for texture)

2. Build your flavour base (don’t rush this)

Heat oil → add cumin + mustard seeds
Let them crackle and release aroma

Add onions and cook properly
Not 5 minutes. Not soft.

👉 You want:

• golden
• slightly sticky
• sweet, not sharp

This is where most people go wrong.

3. Tomato stage (critical)

Add chopped tomatoes + tomato purée

Cook until:

• oil starts to separate slightly
• sharpness disappears
• colour deepens

👉 This is what gives your curry body

4. Spice bloom

Add: turmeric, chilli powder, and your BIG BANG! curry masala

Cook for 1–2 minutes only
You should smell warmth, not harshness

5. Bring it together

Add water, simmer gently

Slide in the eggs and coat them in the sauce

Let it bubble for 8–10 minutes so the eggs absorb flavour

6. Finish

Sprinkle garam masala + fresh coriander

That final layer = depth + aroma