Easy Egg Curry (4)

I love a hard boiled egg curry, and this version from ” Home Cookery Year” by Claire Thomson is very good served with some naan breads.

Easy Egg Curry (4)
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Easy Egg Curry (4)
Print Recipe
  1. Bring the potatoes to the boil in a saucepan of well salted water, then reduce the heat and simmer for about 12 minutes until just tender. Drain.
  2. Meanwhile bring the eggs to a boil in a saucepan of cold water. Boil gently for 6 minutes. Remove from the heat and run under cold water until cool enough to peel.
  3. While the eggs are cooking heat the oil in a pan over a moderate heat and fry the onion, bay leaves and whole chillies for 10 minutes until soft.
  4. Add the garlic, ginger, tomato puree, turmeric, chilli powder, 1 tsp of the toasted and ground cumin and all the ground coriander. Cook for a minute until fragrant.
  5. Add the peeled eggs together with 300 ml water and cook for about 10 minutes, until the liquid has almost all evaporated and a thick sauce coats the eggs. Stir through the potatoes for the last couple of minutes to warm through.
  6. Sprinkle with the remaining toasted cumin and serve immediately with naan breads alongside.
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