Beef Curry With Poached Egg Recipe

Prepare aromatics

Heat a large, heavy-bottomed pot or Dutch oven over medium heat. Add the neutral oil and butter. When the butter stops foaming, add the finely chopped onion and a pinch (about 1/4 tsp) of salt. Sauté, stirring occasionally, until the onion is soft and beginning to brown at the edges, about 8–10 minutes. Add the minced garlic and grated ginger and cook 1 minute more until fragrant.

Bloom spices

Lower the heat to medium-low. Add the ground cumin, ground coriander, turmeric, paprika, garam masala, and curry powder. Stir constantly for 30–60 seconds to bloom the spices — this releases their aroma and deepens flavor. Add the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly and coats the onions.

Brown the beef

Increase heat to medium-high. Add the beef chuck cubes in a single layer (work in batches if needed so pieces brown rather than steam). Sear without moving for 2–3 minutes, then stir and brown on other sides, about 4–6 minutes total until nicely browned. Season with 1 tsp of the salt and 1/4 tsp black pepper while browning.

Deglaze and simmer

Pour in half the stock (about 250 ml) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the crushed tomatoes, remaining stock, the remaining 1/2 tsp salt, 1/4 tsp black pepper, and sugar. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the beef is tender, about 1–1.25 hours. Stir every 15 minutes and add a splash of stock if the sauce thickens too much.

Add potatoes and peas (optional)

If using potatoes, add them about 25–30 minutes before the end of cooking so they become tender but not mushy. Add the frozen peas in the last 5 minutes to heat through. Taste and adjust seasoning, adding lemon juice and additional salt as needed.

Finish

Once beef is tender and sauce has thickened to your liking, remove from heat. Stir in chopped cilantro and check final seasoning. Keep warm while you poach eggs.

Bring poaching water up to temperature

Fill a wide shallow saucepan with about 2 liters of water. Add 1/2 tsp salt and 1 tablespoon white vinegar. Bring to a gentle simmer — small bubbles should rise from the bottom but the surface should not be rapidly boiling. Reduce heat to maintain a gentle simmer.

Poach eggs

Crack each egg into a small cup or ramekin. To create a gentle vortex, stir the simmering water with a spoon in a circular motion, then carefully slide an egg from the cup into the center of the vortex. Poach 2–3 eggs at a time (depending on pot size) for 3 minutes for a runny yolk or 3.5–4 minutes for slightly more set yolk. Remove eggs with a slotted spoon and briefly drain on a paper towel-lined plate. Repeat with remaining eggs. If needed, keep poached eggs warm in a bowl of warm water (off the heat) for up to 10 minutes.

Season eggs

Lightly season poached eggs with a pinch of salt and a grind of black pepper just before serving.

Divide steamed basmati rice or warm naan among 4 plates or shallow bowls.

Ladle generous portions of the beef curry over the rice or beside naan, making a shallow well in the curry if possible.

Place one poached egg on top of each portion of curry. Sprinkle with extra chopped cilantro and serve with a lime wedge on the side. Encourage diners to break the egg so the runny yolk enriches the curry.