Egg Curry
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
- 5 boiled eggs, peeled and sliced in 3 or 4 pieces
- 2.5 teaspoons garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- Ghee for frying
- 2 large onions, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 2 tablespoons chopped ginger
- 150g/5ozs. tomatoes, chopped (I used cherry tomatoes)
- 100g/3.5ozs. tomato paste
- 3/4 cup water
- 2 green chillies
- Salt and sugar to taste
- Coriander leaves to decorate
Step 1 - Dry fry the garam masala, cumin, turmeric and coriander until fragrant on medium heat. Add ghee and add the onion and fry until soft. Then add garlic and ginger and fry for a minute. Add the tomatoes, tomato paste, water and chillies and cook down until tomatoes are soft and the sauce is thick.
Step 2 - Season with salt and sugar (these tomatoes were quite sour so I needed 3 teaspoons of sugar). Lastly add the sliced boiled eggs warming them through. Serve with coriander leaves.