Another quick version of egg curry from ” Veggie Family Cook Book” by Claire Thomson.
Ingredients
- 8 free range eggs
- 3 tbsps ghee or vegetable/ sunflower oil
- 2 onions finely chopped
- 4 bay leaves
- 1 x 7.5 cm cinnamon stick
- 1 tsp cumin seeds
- 2 dried or fresh red chillies whole
- 4 garlic cloves finely chopped
- 1 tbsp finely grated fresh ginger
- 400 g fresh tomatoes, finely chopped or use a 400g can
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp Chilli powder mild or hot as preferred
- 2 tsp garam masala
- 4 chappatis, flatbreads or paratha warmed, to serve
Servings:
Instructions
- Boil the eggs for 8 minutes, then drain and place in a bowl of cold water to cool. Once they are cool peel them and set aside.
- Meanwhile, heat the ghee or oil in a frying pan over a medium high heat. Add the onions, basy leaf, cinnamon stick, cumin seeds and whole chillies. Fry for 5 minutes, until softened.
- Add the garlic and the ginger and cook for 30 seconds, until fragrant, then add the tomatoes and the ground spices and cook for a further 5-7 minutes until the oil separates.
- Add the eggs and 300 ml water and cook for 10 minutes until the sauce is rich and thick and coats the eggs nicely, You can cut the eggs in half for this step if you like.
- Sprinkle with garam masala and serve with the warmed bread.
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