Recipe courtesy Michelle Peters-Jones, The Tiffin Box.
- 6 eggs, hardboiled
- 1 T unscented oil
- 1 small onion, finely diced
- 4 cloves garlic, crushed
- 1″ piece ginger, grated to a pulp
- 1 T ground coriander
- ½ T ground cumin
- ½ t ground turmeric
- ¼ t hot cayenne pepper
- 1 c crushed tomatoes
- 1 c whipping cream
- ¼ c hot water, if required
- salt to taste
- fresh chopped cilantro, to garnish
- rice or naan, to serve
Peel and halve the eggs.
Place the oil in a sauté pan on a medium heat, and add the finely diced onion. Fry for 5-7 minutes, stirring occasionally until the onion is translucent and just beginning to brown. Add the garlic and ginger and sauté for a minute, until the garlic is fragrant. Add the ground coriander, cumin, turmeric and cayenne and cook, stirring for an additional minute or two. Add the crushed tomatoes. Cook for another 5 minutes, until the mixture begins to dry out a little. Season with a little salt. Gently fold in the cream and bring the sauce up to a gentle simmer. If the sauce thickens too much, add a little hot water to thin it down a bit. Stir in the chopped cilantro, then adjust seasoning, adding a little more salt if required. Lower the eggs into the curry. Reheat gently, and serve hot with rice or naan.
Serves 6-8.