This is from Madhur Jaffrey’s ” Indian Cookery”
Ingredients
- 3 tbsps sunflower oil
- 1 small onion peeled and finely chopped
- 1" cube fresh ginger peeled and grated
- 1 fresh green chilli deseeded and finely chopped
- 300 ml single cream
- 1 tbsp lemon juice
- 1 tsp ground roasted cumin
- 1/8 tsp cayenne
- 1/2 tsp sea salt
- 1/4 tsp garam masala
- 1 tbsp tomato puree
- 150 ml chicken or vegetable stock
- 6-8 hardboiled eggs peeled and halved
- 1 tbsp fresh coriander, finely chopped
Servings:
Instructions
- Heat the oil in a large frying pan over a medium heat. When hot add the onions and stir and fry for about 3 minutes until just starting to brown.
- Add the ginger and chilli and stir and fry for another minute, then add the cream, lemon juice, spices, tomato puree and stock. Stir well to mix and bring to a simmer.
- Put the egg halves into the sauce in a single layer, cut side up and spoon the sauce over them. Continue cooking over a medium heat for about 5 minutes, spooning the sauce over.
- Serve with some basmati rice and perhaps Green Beans Gujerati. Sprinle the eggs with fresh coriander to serve.
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