South Indian Spicy Egg Curry Recipe (Egg Masala Curry) (2024)

FAQs

What is the difference between egg curry and egg masala? ›

Curry refers to a cooked vegetable, meat, or seafood with spices and salt. On the other hand, masala is a kind of mixed spices used in a curry to add more flavor and taste to it. This is the main difference between the terms masala and curry.

Add Dairy:Dairy products, such as yogurt, sour cream, or coconut milk, can help neutralize the spiciness. You can add a dollop of yogurt to curries, incorporate sour cream into Mexican dishes, or use coconut milk in spicy Thai or Indian recipes.

Starchy foods like rice, bread, and potatoes can help dilute the spiciness of curry. Add in a small ball of bread or potatoes, this can also help in reducing the fiery taste of the curries. Tomatoes can add a bit of sweetness and acidity that can help balance the spiciness of curry.

Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.

Kala namak (or black salt) is a sulphurous salt used in Indian cooking, and is what gives this seasoning its signature flavour. Kala namak can be found in the Asian section of most large grocery stores, or through online shops such as Amazon.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish.

3. Lemon, lime or vinegar. Adding a squeeze of citrus, a splash of vinegar or some salt may also work (for both coconut-based and other curries like this goat curry) as they will balance out the flavour.

The type of yoghurt that is typically used in Indian cooking is called dahi. Dahi is a type of yoghurt that is made from curdled milk. It is thicker and more sour than yoghurt, making it the perfect addition to curries and other savoury dishes.

Adding more vegetables to the curry can help dilute the spice. Using coconut milk or cream can also reduce the spiciness. Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry.

What can I add to my curry to make it taste better? ›

Transform your curry with a simple topping! Toasted sesame seeds, desiccated coconut or a sprinkle of fresh pomegranate adds another layer of depth to your creation. Leftovers: Make curries go further by adding pulses like chickpeas and yellow split peas.

It's the ringer that makes so many Indian dishes exceptional. It's a flavor that you can't pinpoint in a dish or even fully explain but that lingers on your taste buds long after all the other spices. Once you start cooking with asafoetida, every Indian dish you eat without it will taste like it's missing something.

Red Chili Powder for Its Fiery Color

Most homemakers produce this spice combination with regional red chillies, which is hotter than Kashmiri chilli powder. It's the only spice combination that truly defines the amount of pungency in any curry or similar meal made in the kitchen.

First — and most obviously — lemons add lemony flavor to dishes. As a charter member of the citrus family, the lemon hits both sweet and sour notes. In addition to adding its own distinctive flavor, the acidity of lemon juice and zest sharpens the other flavors in a dish.

Ultimately both curry powder and masala are blended spice mixes that can be added to food to pack a spicy and aromatic kick. In the end, the difference boils down to the different mix of spices, masala being more of a warming aromatic blend and curry powder being more of an earthy blend.

Curry doesn't necessarily contain any ground spices but relies on chilli peppers, cloves, cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns for flavour. The word Masala, on the other hand, means spice mix. It refers to a spice mix of ground seeds like coriander and cumin.

Chicken tikka masala has more protein and less fat (7 grams) than chicken curry (4 grams) because chicken curry contains ghee or oil, whereas chicken-tikka masala does not. And that probably explains why people like it so much!

Tikka Masala is a more specific dish although there will be variation, a staple of British 'Indian' (which also includes Bangladeshi and Pakistani) cuisine. So as noted in the comments, tikka masala is a type of curry.