Egg Curry

egg curry

Egg Curry

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Servings: 4
Calories: 182

Ingredients
 

  • 6 eggs
  • 1 large onion
  • 1 tbsp oil
  • 2.5 cm 1 inch stick cinnamon
  • 1 bay leaf
  • 4 small cardamoms
  • 6 cloves
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 8 oz canned tomatoes crushed
  • Salt to taste
  • 6 floz water or vegetable stock
  • 2 sprigs fresh coriander leaves
  • 2 green chillies

Instructions

  • Hard-boil the eggs in boiling water for 8 - 10 minutes. Cool them completely in cold water, then remove the shells.
  • Peel the onion and chop it finely Heat the oil in a large saucepan and fry the onion gently for 2 - 3 minutes, until it is soft, but not browned.
  • Add the cinnamon, bay leaf, cardamoms and cloves and fry for 1 minute. Stir in the ginger and garlic pastes. Add the coriander, cumin, turmeric, garam masala and chilli powder. Stir together well and fry for 30 seconds.
  • Add the canned tomatoes and salt to the spices. Stir in well and simmer for 5 minutes. Add the water or stock, and bring the mixture to the boil.
  • Put the eggs into the curry sauce and simmer for 10 - 12 minutes.
  • Chop the coriander leaves and the green chillies finely and sprinkle them over the cooked eggs, to garnish.
Calories: 182 kcal
Carbohydrates: 13 g
Protein: 10 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 246 mg
Sodium: 434 mg
Potassium: 365 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 800 IU
Vitamin C: 11 mg
Calcium: 94 mg
Iron: 3 mg
Dishes Curries
Ingredients Egg
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