Egg Curry

This is a fabulous but simple [ and extremely cost effective] dish. In my years as a young girl, my relatives cooked with a heavy amount of coriander. I preferred to adapt the recipe to a lighter and more delicate taste so I decided to make it without the heavy taste of this spice. In my view, it tastes better. In addition, it is best to to use fresh ingredients such as garlic. It is quick and easy to make. It is best served with Basmati rice. I use free range extra large eggs from our local farm. It has a lovely taste with those eggs. In the days when I lived in Bangladesh, we had our own chickens who laid numerous eggs around the place. This dish is particularly suited to university students who want a quick and easy [ cheap] way of making an exotic and tasty curry.

EGG CURRY RECIPE

6 hard boiled eggs sprinkled with tumeric and salt
Onions 1 medium finely chopped
Garlic ½ finely chopped or pressed
Potato 1 peeled and cut

Spices

Jeera ;- 1 ½ teaspoon
Salt ¼ teaspoon
Chilli powder ½ teaspoon
Tumeric ½ teaspoon
Fresh Ginger ¼ and mash this well.

Cinnamon stick.

First boil the eggs until they are hard boiled . Remove the eggshell then make 5 longitudinal cuts/ slits round for the whole egg or cut in half . Then place in bowl and sprinkle tumeric powder and salt ¼ teaspoon and mix on the surface . In a separate bowl, make up the masala mix ( jeera , tumeric and chilli powder with half a teacup full of water ) .

Use large non stick frying pan . Place this on to the cooker [ under medium heat] and add in oil until it just covers the surface . Heat the oil and lightly fry the eggs on all sides until golden brown . Take the pan off the heat and place fried eggs in a bowl separately . Then fry the potatoes until golden brown and immediately add chopped garlic . Mix this well while frying.

Add some more oil the onion seeds . Fry onions at medium heat until brown in colour .

When the onions are ready( ie brown ) add masala mix . Fry everything stirring constantly for 3- 4 minutes until the oil can be seen separating from the masala mix . Add in 2 cups of water and heat . When it reaches near boiling point add ½ tomato . Add eggs and potatoes then boil for five minutes until potatoes are soft and sauce is thickened . Add to the masala mix and the cinnamon stick. Boil for another 10 minutes or as required .

This is now ready to eat . Best served with plain rice and a salad .

-->