I love a hard boiled egg curry, and this version from ” Home Cookery Year” by Claire Thomson is very good served with some naan breads.
Ingredients
- 400 g potatoes peeled and diced into 2 cm pieces
- 6 free range eggs
- 4 tbsps sunflower oil
- 1 onion peeled and finely diced
- 4 fresh bay leaves scrunched a little
- 1-2 dried or fresh red chillies
- 2 plump garlic cloves peeled and finely chopped
- 1 tbsp grated fresh ginger
- 1 tbsp tomato puree
- 1/2 tsp ground turmeric
- 1-2 tsp curry powder
- 3 tsp cumin seeds toasted and ground
- 1 tsp coriander seeds toasted and ground
Servings:
Instructions
- Bring the potatoes to the boil in a saucepan of well salted water, then reduce the heat and simmer for about 12 minutes until just tender. Drain.
- Meanwhile bring the eggs to a boil in a saucepan of cold water. Boil gently for 6 minutes. Remove from the heat and run under cold water until cool enough to peel.
- While the eggs are cooking heat the oil in a pan over a moderate heat and fry the onion, bay leaves and whole chillies for 10 minutes until soft.
- Add the garlic, ginger, tomato puree, turmeric, chilli powder, 1 tsp of the toasted and ground cumin and all the ground coriander. Cook for a minute until fragrant.
- Add the peeled eggs together with 300 ml water and cook for about 10 minutes, until the liquid has almost all evaporated and a thick sauce coats the eggs. Stir through the potatoes for the last couple of minutes to warm through.
- Sprinkle with the remaining toasted cumin and serve immediately with naan breads alongside.
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