I am always looking for new versions of Egg Curry . This one is from ” The Spice Routes” by Chris and Carolyn Caldicott .
Ingredients
- 9 free range eggs hard boiled and immediately immersed in cold water.
- 4 medium red onions peeled and roughly chopped
- 2.5 cm piece fresh ginger peeled and roughly chopped
- 2 plump garlic cloves peeled and roughly chopped
- 2 fresh red chillies
- 4 large tomatoes roughly chopped
- 1 quantity Zanzibar Curry Powder
- 4 tbsps sunflower oil
- 225 g podded fresh peas
- a handful fresh coriander leaves chopped
Servings:
Instructions
- Peel the eggs, cut them in half and set aside.
- In a blender pulp the onions, ginger, garlic and chilli until smooth and remove from the blender.
- Next blend the tomatoes and curry powder until smooth.
- Heat the oil in a large wok and when hot add the onion mixture. Fry for 2 minutes then add the blended tomato and spice mix and 1 cup of water.
- Bring to the boil, reduce the heat and simmer gently until the oil returns and the sauce is reduced.
- Add the peas, eggs and salt to taste and simmer for a further 5 minutes.
- Garnish with the fresh coriander and serve with rice or fried potatoes.
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