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Egg Curry
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Quick and easy, this curry is a delicious way of serving hard-boiled eggs.
Serves : 4
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients :
4-6 eggs
1 large onion, finely chopped
1 tablespoon oil
2.5cm stick cinnamon
1 bay leaf
4 small cardamoms
6 cloves
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon ground coriander
1 teaspoon ground cumin 1/4 teaspoon ground turmeric
1 teaspoon garam masala (masala sugar)
1 teaspoon chilli powder
225g tinned tomatoes, crushed
salt to taste
180ml water or vegetable stock
2 sprigs fresh coriander leaves
2 green chillies
Method :
Hard-boiled the eggs for 8-10 minutes. Cool them completely in cold water, then remove the shells.
Heat the oil in a large saucepan and fry the onion gently until it is soft, but not browned.
Add the cinnamon, bay leaf, cardamoms and cloves and fry for 1 minute. Stir in the ginger and garlic pastes. Add the coriander, cumin, turmeric, garam masala and chilli powder. Stir together well and fry for 30 seconds.
Add the tomatoes and salt to the spices. Stir in well and skimmer for 5 minutes. Add the water or stock, and bring the mixture to the boil.
Put the eggs into the curry sauce and simmer for 10 - 12 minutes.
Chop the coriander leaves and the green chillies finely, and sprinkle them over the cooked eggs, to garnish.
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