Naga Egg Axone Curry
IndianIndian RecipesDesi eggsMedium
Naga-style egg curry with axone — fermented soybean paste gives this boiled-egg curry its deep, earthy flavour.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 6 eggs, boiled and peeled
- 2 tbsp axone (fermented soybean paste)
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 green chillies, chopped
- 1 tsp red chilli powder
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil and fry the onion until soft.
- Add tomatoes, green chillies and chilli powder; cook until soft.
- Stir in the axone paste and cook for 2 minutes.
- Add the boiled eggs and a little water; simmer for 8 minutes.
- Garnish with coriander and serve with rice.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)14 g
Fat (estimate)14 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and serve hot. Allergen: egg, soy. Substitute: use a spoon of soy sauce and mashed beans if axone is not available. Nutrition figures are estimates only, based on standard per-egg values.