Serves two people
4 eggs (hard boiled)
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
200 ml coconut milk
juice of 1/2 lime
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.
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.
Once tomatoes are out of season, I used canned tomatoes. It is still quite nice.
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