Try this Indian Egg Curry recipe, or contribute your own.
Suggest a better descriptionSaute onion in butter until soft. Stir in curry and flour and heat an additional 2 mins. Slowly add the milk, stirring constantly as sauce thickens. Add chopped eggs and heat thru. Pour over muffins, garnish with parsley or cilantro and serve. Curry Powder 5T hot dried red chile powder 1/2 t powdered ginger 1/2 t mustard seeds 1/2 T cloves 2 inch stick cinnamon 4 T coriander seeds 4 T cumin seeds 3 T tumeric 1/2 t fenugreek 1/2 t cardamom Mix together and blender in grinder until fine
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 99 | ||
Calories from Fat: 55 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 50.8mg | 2 % | |
Potassium 149.1mg | 4 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 8.6g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 99
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