Egg Curry |
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
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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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