I have been making this egg curry recipe for almost 40 years and it is still a favorite. I doubt very much if It is an authentic Indian curry. In fact, I am sure that it is not.
The first time I had it I was in New Jersey and I liked it so much that the hostess gave me the recipe. A few years ago my married son called me and said he wanted to make it for his wife so I got him the recipe over the phone. And you know what? She now claims it to be one of her favorite meals. Guess my son is a pretty good cook!
So if it sounds good to you, give it a try.
1 stick Oleo
1 medium Onion
2 cans Mushroom Soup
1 1/2 cans Milk (use the soup can to measure the milk)
1 teaspoon Curry Powder
1 teaspoon Chili Powder
Salt to taste
In a large frying pan, brown the comments in the oleo. Add the eggs and slightly scramble them. Stir in the milk and then seasonings. Simmer the mixture for at least 5 minutes to let the seasonings blend. Serve over rice and, if desired, sprinkle a few peanuts on the top. Serves 4.
I usually mix brown and white rice together. And sometimes I will add a long grain rice. The brown rice gives a different texture and flavor and I believe it is a healthier alternative. You can also use olive oil instead of the oleo. If you do not like mushroom soup you can replace it with celery soup. I also double the curry powder and chili powder.
The only drawback for this recipe is that it is not a pretty looking dish. I have not figured out a way to give it a great, appetizing appeal. However, the taste makes up for the lack of looks.
A tossed salad is a great companion for the curry and adds more color to your table.