To some people the words egg and curry just do not go together, but to me they are a marriage made in spice heaven!
I love egg and I love spices, my hubby thought this was very delicious when I made it for him tonight!
I am sure you too will like it just as much as the taste was wonderful !
You will need ...
2 eggs(one egg per person)
Half tsp Ground Cumin
Half Garam Massala
2 tsp Turmeric
1 Red Chili(chopped small)
2 Clove Garlic(chopped small)
Chunk Ginger(approx inch)
2 Small Onions(chopped fine)
3 Small Potatoes(pre-cooked to just under done)
2 Small Sweet Potatoes(pre-cooked to just under done)
Hand Full Small Mushrooms
2 Small Sweet Potatoes
Creamed Tomatoes
Water
Basmati Rice
Fresh Coriander
Olive Oil
To get started
First of all grind together the ginger garlic and chili. Fry the onions on high until browned then turn down the heat and add the ginger paste. Stir well then add turmeric, cumin and garam massala with some more olive oil, cook gently for a minute then add some creamed tomatoes and approx half cup of water along with your mushrooms and both potatoes.
Cover and simmer for 10 minutes while you cook your eggs.
Cover and simmer for 10 minutes while you cook your eggs.
Onto the eggs
To cook your eggs place them into a pan with cold water and a few splashes of vinegar.(vinegar stops the eggs from cracking and leaking) Bring to the boil then once boiling time them for 2 -3 minutes.
Then take them straight off, pour out the hot water and replace with cold - peel the shells off.
By this time your curry should be almost ready so first add the fresh coriander then place the eggs on top of your curry and shuffle the pan a little to wedge them into the curry.
Cook for a couple of minutes long gently stirring the sauce over your eggs.
Cook for a couple of minutes long gently stirring the sauce over your eggs.
Serve with basmati rice. Enjoy the wonderful taste !
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