Or what to do with all those left-over Easter eggs…
This egg curry bursts with flavour and is comforting at the same time. Plus after a weekend of Easter brunches and dinners it makes a nice change to prepare a dish that is not too time consuming.
At the same time it really is too good to only have once a year – its great to make if your fridge is empty and you only have some eggs and tomatoes kicking about. I have never tried, but I am sure this sauce also freezes well (without the eggs I would think).
Usually I prepare enough of this curry for two meals. The second day I then make an Indian vegetable dish like Spinach Paneer, some Naan and have a little “Indian Feast”. (Store the eggs for the second day separately from the sauce. Heat them by frying them a little before adding the sauce.)
Found on the blog Sunshine and Smile and only increased the amount of sauce
4-6 large eggs, hard boiled
4 medium onion
4 medium tomato
1-2 tbs cumin seed
1-2 tsp chilli powder
2 garlic cloves, finely chopped
1-2 tbs ginger, finely chopped or grated
1-2 tsp coriander powder
3 tbs chopped coriander (cilantro)
- Hard boil the eggs. Let them cool completely (if possible over night) and peel.. (Check my post on How to Boil the Prefect Eggs for Julia Child’s approach to eggs)
- In a deep pan or a wok, heat some oil and sauté the boiled eggs until they are browned a little.
- Remove eggs from the pan.
- In the same pan, add some more oil (if required) and sauté ginger, garlic and cumin seeds for two minutes.
- Finely chop onion. Season with salt and pepper and cook until onion is translucent.
- Finely chop tomatoes and cook for another few minutes.
- Transfer the whole content to a blender (or food processor) and blend it to a thick sauce (if it is difficult to blend you can add 250 ml of hot water).
- Pour the sauce back into the pan and add coriander powder, chilli powder and cook for a few minutes.
- Add the boiled eggs to the gravy and pour in 250ml of hot water (if you have not already added the water when you blended the sauce). Let the dish cook until the eggs are hot and the sauce has reached the desired consistency.
- Season with salt, pepper and chilli if necessary.
- Garnish with chopped cilantro.
- A quick Raita: chopped cucumber, creamy yoghurt (I use no-fat Total Greek Yoghurt), some chopped mint, salt and pepper (So simple, so delicious).
- Broccoli florets steamed for two minutes. To add some extra flavour wipe the pot dry after steaming, add some oil, briefly fry a some cumin seeds, black mustard seeds and chilli flakes. Then add the broccoli to the spices and fry briefly.