A VERY ANGLO-INDIAN EGG CURRY
From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.
Provided by Ppaperdoll
Categories Asian
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
- Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
- Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
- Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
- Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.
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Farhan Sikiyeh
[email protected]I made this curry for my friends last night and they all raved about it. They said it was the best curry they've ever had.
raven nesbit
[email protected]This is the best egg curry I've ever had. It's so flavorful and creamy.
lawson favour
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of eggs. But I'm so glad I did! This curry is absolutely delicious.
Suma Chowdhury
[email protected]This curry is amazing! I've never had anything like it before. The flavors are so complex and delicious.
Gbs Gsc
[email protected]I love this egg curry! It's so flavorful and easy to make. I've made it several times and it's always a hit with my family and friends.
Clare Rogan
[email protected]This egg curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. I followed the recipe exactly and it turned out perfectly. The curry is flavorful and has a nice kick to it. I served it with rice and it was a hit with my fami