I found this recipe in ” Madhur Jaffrey’s Curry Nation” but it originates from Jagdish Kaur , chef at the Punjab’n de Rasoi in Edinburgh. The prawns need to marinate overnight.
A classic northern chicken curry from Anjum Anands ” Indian Food made Easy”.
|1 tsp cumin seeds, dry roasted and ground||2 tomatoes, finely chopped|
|1 tbsp sunflower oil||4 eggs, lightly beaten & seasoned with salt|
|1 onion, finely chopped||2 tbsps chopped coriander leaves|
|1 green chilli, chopped|