Madhur Jaffrey's Hard Boiled Egg Curry

This was given to me by Andrew Mill and it is really good. To save a lot of typing I found it on a blog (IndianSimmer) and I have added a link to the blog on my Links page. The book is Quick & Easy Indian Cooking.

  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon fresh lemon juice
  • ¾ teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • ½ teaspoon cumin seeds
  • 5 tablespoons (2 1/2 oz) onion, peeled and finely chopped
  • ½ inch piece fresh ginger, peeled and finely chopped
  • 1 cup canned tomatoes (or lightly drained, canned whole tomatoes, finely chopped)
  • ¼ teaspoon sugar
  • 3 - 4 tablespoons chopped fresh cilantro (Chinese parsley, fresh green coriander)
  • 4 hard boiled eggs, peeled and cut into halves lengthwise.

Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon water in a small bowl. Mix. Put the oil in a medium-sized, non stick frying pan and set over medium heat.

When oil is hot, put in the cumin seeds. Ten seconds later, put in the onion and ginger. Put in the spice paste.

Stir and cook for 15 seconds. Now put in the tomatoes and sugar. Bring to simmer.

Cover and simmer gently for 10 minutes. Put in the cilantro.

Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them.

Cover and gently simmer for 2-3 minutes. And then serve with rice or even bread (toasted or plain).

 

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