Indian Egg Curry

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Serves two people

4 eggs (hard boiled)
1 onion
2 garlic cloves, crushed
2 tbsp Indian curry paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 inch fresh ginger
2-3 tomatoes
200 ml coconut milk
salt
juice of 1/2 lime
fresh cilantro

Peel the eggs (optional: halve them lengthways).

Sauté sliced onion for a few minutes. Add garlic cloves. When the aroma rises add the spices, curry paste and ginger.

Add cubed tomatoes and 1/4 pint of water with salt to taste. Cover and simmer for 20 minutes, to make a smooth gravy.

Just before serving, add the coconut milk and bring to a boil. Add the lime juice, taste and add more salt if necessary. Gently lay in the hard boiled eggs (with the yellow facing upwards if halved).

Sprinkle with the fresh cilantro.

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3 thoughts on “Indian Egg Curry

  1. Hm, I’m trying to decide if I would like this. I wonder if I could use something else besides tomatoes. They are like plastic in the U.S. until late July. Then I eat them for two months. Then wait for the next summer to eat them again.

  2. Pingback: Weekly Review with Snow | Ilana-Davita

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