Curried Egg
Cooking time: 15 - 20 minutes
Ingredients
6 hard boiled eggs (halved)
5-6 dessert spoons of cooking oil
1/2 teaspoon cumin seeds
1 medium diced onion
1 flat teaspoon fresh ginger paste
1/2 teaspoon fresh garlic paste
11/2 heaped teaspoons of cumin and coriander mix
1 flat teaspoon of red chilli powder
1/2 teaspoon of turmeric
6 dessert spoons of chopped tinned tomatoes
1 heaped teaspoon of tomato puree
1 flat teaspoon of salt
1 cup frozen peas
1 cup boiled water
Add (2 chopped spring onions 5 minutes before switching off the heat
Chop fresh coriander and add to the curry before serving.
Method
- Put oil into a pan when really hot add the cumin seeds and dark brown
- Add onions and fry until they are lightly brown
- Add fresh garlic and ginger, fry for a few seconds
- Add the dry spices, mixing thoroughly.
- Fry again for a few seconds and add the tinned, chopped tomatoes and also the tomato puree.
- Cook sauce until oil is seen floating on the top Add peas, water and the boiled eggs
- Simmer for 10 - 15 minutes on low heat
- Serve with rice or chapattis