Egg Curry

Name: Egg Curry
Ingredients: 4 Tbsp. vegetable oil; 1 large onion, sliced finely; 4 cloves garlic, crushed; 2 inch piece fresh ginger root, peeled; 2 Tbsp. ground almonds; 1 tsp. chili powder, or to taste; 1 tsp. ground turmeric; 1 tsp. ground coriander; a little water; 2 large dried chilies; 14 oz. can chopped tomatoes; 2 bay leaves; sultanas or raisins; 1 oz. Coco Lopez dissolved in 6 oz. boiling water; 6 large hard boiled eggs, halved lengthwise; salt to taste

16 ingredients

11 steps

Ingredients

4 Tbsp. vegetable oil
1 large onion, sliced finely
4 cloves garlic, crushed
2 inch piece fresh ginger root, peeled
2 Tbsp. ground almonds
1 tsp. chili powder, or to taste
1 tsp. ground turmeric
1 tsp. ground coriander
a little water
2 large dried chilies
14 oz. can chopped tomatoes
2 bay leaves
sultanas or raisins
1 oz. Coco Lopez dissolved in 6 oz. boiling water
6 large hard boiled eggs, halved lengthwise
salt to taste

Directions

1

Heat oil in large pan.
2

Fry onions till golden brown.
3

Mix garlic, ginger, almonds, chili powder, turmeric and coriander with a little water and grind into a paste.
4

Reduce heat and add the spice paste and whole dried chilies.
5

Fry gently for a few minutes.
6

Add the tomatoes, bay leaves, coconut mixture, sultanas and salt.
7

Allow to simmer for about 15 minutes, adding more water if necessary.
8

Check the seasonings and adjust if needed, then add egg halves, yolk side up.
9

Cover the eggs with the sauce and simmer for about 5 minutes.
10

Serve hot garnished with rice, banana slices, toasted coconut and chutney.
11

This sauce is also very good with cooked cubed chicken.