Egg Curry Recipe

By Kitchen Sanctuary

Ingredients

6 medium eggs (at room temperature)
2 tablespoons oil or ghee
1 large onion (peeled and thickly sliced)
1 red chilli (sliced)
1 green chilli (sliced)
2 garlic cloves (peeled and minced )
2 teaspoons minced ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
11/2 teaspoons salt
1 tablespoon tomato purée ((paste in USA))
1 green bell pepper (deseeded and diced)
1 red bell pepper (deseeded and diced)
1 x 400g (14 oz) can finely chopped tomatoes
200 ml (3/4 cup + 1 tablespoon) coconut cream
boiled rice
chopped fresh coriander ((cilantro) )
chilli (red pepper) flakes
nigella seeds

Prep Time10mins
Cook Time20mins
Servings4

Instructions

Place the eggs in a pan of cold water. Bring to the boil, then simmer for 68 minutes (6 for a soft yolk, 8 for a firm yolk). Once cooked, remove from the pan and place in a bowl of cold water with ice to cool.

While the eggs are cooking, start on the curry sauce. Heat the oil (or ghee) in a large frying pan (skillet) over a medium heat.

Add the onion, chillies, garlic, ginger, garam masala, cumin, turmeric, ground coriander, cinnamon, salt and tomato purée. Fry for 3 minutes, stirring often, until the onion starts to soften.

Add the red and green peppers, canned tomatoes and coconut cream. Stir together, bring to the boil, then simmer for 56 minutes, stirring occasionally, until reduced slightly.

Meanwhile, remove the eggs from the bowl of water. Peel off the shells and slice the eggs in half. Add the eggs to the curry and allow them to heat through for a further 34 minutes.

Turn off the heat and divide between bowls with rice. Top with fresh coriander, chilli flakes and nigella seeds, then serve.