Nicky's Kitchen SanctuaryEgg Curry Recipe
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Ingredients
Serves 4- 1 red bell pepper (deseeded and diced)
- 1 green bell pepper (deseeded and diced)
- 1 large onion (peeled and thickly sliced)
- 1 tablespoon tomato purée ((paste in USA))
- 1 x 400g (14 oz) can finely chopped tomatoes
- 2 garlic cloves (peeled and minced )
- 2 teaspoons ground coriander
- 2 teaspoons minced ginger
- chopped fresh coriander ((cilantro) )
- 200 ml (3/4 cup + 1 tablespoon) coconut cream
- 6 medium eggs (at room temperature)
- 1 green chilli (sliced)
- 1 red chilli (sliced)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 11/2 teaspoons salt
- boiled rice
- chilli (red pepper) flakes
- 2 tablespoons oil or ghee
- 1 teaspoon garam masala
- nigella seeds
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Steps
- Step 1
Place the eggs in a pan of cold water. Bring to the boil, then simmer for 6–8 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.
- Step 2
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.
- Step 3
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.
- Step 4
Add the red and green peppers, canned tomatoes and coconut cream. Stir together, bring to the boil, then simmer for 5–6 minutes, stirring occasionally, until reduced slightly.
- Step 5
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 3–4 minutes.
- Step 6
Turn off the heat and divide between bowls with rice. Top with fresh coriander, chilli flakes and nigella seeds, then serve.
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Place the eggs in a pan of cold water. Bring to the boil, then simmer for 6–8 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.
Source: Nicky's Kitchen Sanctuary
