An unusual yet delicious dish, Egg Curry was first introduced to the Indian subcontinent during the British ruling in India; an amalgamation of Western and Eastern cuisine. Colonial Britons typically ate hard-boiled eggs alongside curries as a simple yet tasty breakfast or lunch dish, and so the Egg Curry was born.
Egg curry is highly nutritious food, especially for children as it is loaded with proteins, calcium, healthy fats, vitamins, and minerals which is much needed for healthy growth. Added to that, eggs are the only food source that naturally contains Vitamin D essential for calcium absorption and bone development.
A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.
Curry is inextricably linked with the Indian Subcontinent, or South Asia. The word was invented by the British however, when India was under colonial rule. According to one account, ‘Curry’ is the anglicised version of the Tamil word ‘kari’, which means a sauce or gravy, instead of a spice.
There are 100 calories in 1 serving of Curried Eggs.
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