I regularly enjoy hard boiled egg curries served with rice or flatbreads so have cooked many versions. This is from ” Madhur Jaffrey’s Ultimate Curry Bible”. Serve pickles and chutneys to accompany.
Ingredients
- 4 tbsps groundnut or olive oil
- 140 g onions peeled and sliced into half rings
- 1 tbsp finely grated fresh ginger
- 5 plump garlic cloves peeled and crushed
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 3/4 tsp cayenne pepper
- 1 tsp paprika
- 4 tbsps natural yoghurt
- 285 g tomatoes peeled and very finely chopped
- 350 ml chicken or vegetable stock
- 120 ml whipping cream
- 1/4 tsp garam masala
- 1-3 fresh green birds eye chillies left whole or finely chopped if you want a hotter dish
- 4 tbsps chopped fresh coriander leaves
- 8 free range eggs hard boiled and halved lengthways
Servings:
Instructions
- Pour the oil into a large non stick lidded pan and set over a medium high heat. When the oil is hot add the onions and stir and fry until they turn reddish brown, about 6-7 minutes.
- Add the ginger and garlic and stir and fry for a minute, then add the ground coriander, cumin, turmeric, cayenne pepper and paprika. Stir for 10 seconds.
- Add the yoghurt, a tablespoon at a time, stirring until it is absorbed. Stir in the tomatoes and cook for about 3-4 minutes, mashing with the back of a wooden spoon, until they turn pulpy.
- Add the stock and salt and bring to a simmer. Cover, reduce heat to low and simmer gently for 15-20 minutes until the sauce has thickened.
- Stir in the cream, garam masala, chillies and chopped coriander. Check seasoning adding more salt if needed. Lay the hard boiled eggs in the sauce in a single layer, cut side up, and spoon some sauce over them. Serve as soon as the eggs have warmed through.
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