Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

October 19, 2008


EGG CURRY... A very east recipe6 eggs 2 onions chopped2 tomatoes chopped2 teaspoons chillie powder1 teaspoon coriander powderA few coriander […]

EGG CURRY... A very east recipe
6 eggs

2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil

Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.

Article written by Bridget White-Kumar
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