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Egg curry<

Egg curry

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Background Info:
This recipe has been passed onto me by my mother in law and has had a few tweeks here and there. When it was first mentioned to me, my thought was 'Eggs!' But now it is my favourite curry to cook and is so simple. Great winter comfort food and you can adjust the spice depending on you prefference. For variations our family also cook this dish by adding lamb mince, and sometimes spinach, and a little yoghurt.
No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the oil in a non stick pan and gently fry the onion, bay leaf and cinnamon until the onions are golden ( 5mins). Then add the ginger, garlic and powders fry off and add the tomatoes and potatos adding water if needed to cover the potatoes to cook. Put on high heat and allow to simmer until potatoes are soft add the boiled eggs making an insertion in the centre to allow juices to get in. cook for a further few minutes and stir in the fresh corriander and season.
1tbsp Oil
1 bay leaf
1 large cinnamon stick
1 Onion Finely sliced
2 Garlic cloves
approx 1tsp grated ginger
2tsp corriander powder
1/2 tsp tumeric
1/2 tsp red chilli powder (depending on taste)
2tsp Garam masala
400 ml tin copped tomatoes
4-8 Hard boiled eggs (deppending on howmany each person would like)
2 potatos peeled and cubed
fresh corrainder chopped
salt and peppr to taste to taste

pilau rice/chipati or naan to serve