An easy gently spiced curry, fragrant with coconut milk and spice, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve.
Ingredients
- 3 tbsps vegetable oil
- 2 onions peeled and finely diced
- 4-6 cloves garlic finely sliced or chopped, to taste
- 1 green chilli finely sliced, or use about 1/2 tsp chilli flakes
- 1/2 tsp sugar
- 6 cardamon pods bashed and husks removed
- 1 level tbsp Caribbean curry powder hot or mild, as you like
- 1 cinnamon stick
- 1 tsp ground turmeric
- 4-8 eggs according to preference
- 500 g frozen spinach thawed
- 1 tbsp fresh tamarind paste or 1 tsp tamarind powder
- 1 x 400 ml tin coconut milk
- about 1 tsp each salt and freshly ground black pepper
- rice and pickles to serve
Servings:
Instructions
- Heat the oil in a large saucepan over a moderate heat then add the onions and cook until soft and translucent, about 8-10 minutes, Add the garlic, chilli, sugar and all the spices apart from the tamarind. Fry for 2-3 minutes more.
- Meanwhile put the eggs into a saucepan and cover with cold water. Cover the pan and bring to the boil. As soon as the water begins to boil time the eggs for 6 minutes. Remove from the heat, cover with cold water then set aside until cool enough to peel and halve.
- Add the thawed spinach, tamarind and the coconut milk to the onion mix and heat through. Add the eggs and season well with salt and pepper.
- Serve immediately with rice and Indian pickles.
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