Egg Curry

Egg Curry

Ingredients

6 hard boiled eggs peeled and halved

1 large red onion, roughly sliced
2 tomatoes, roughly chopped

4 flakes garlic

2” piece ginger

2 tbsp tomato paste

3 tbsp mild curry powder

1 tsp red chilli powder

2 green chilies sliced at an angle

8-10 cashews

½ glass of water

5-6 tbsp oil

Salt to taste
4 tbsp cooking cream

Chopped coriander leaves for garnishing

Directions

In a deep pan heat some cooking oil and sauté the onions for a few minutes. Add the tomatoes and sauté for 3-4 minutes. Next add ginger and garlic and sauté for a few more minutes. Then add the cashews and sauté for a further 2 minutes. Turn off the heat and leave to cool for a bit. Transfer this to a blender and grind it to a fine paste. You can add some water if needed. In a pot heat some oil and add the green chilies and fry for a few minutes. Remove and transfer to a small bowl.  Add the ground mixture to the remaining oil and fry this for a few minutes or until the mixture changes to a darker colour. Add the curry powder and fry for a few minutes. Add salt to taste and half a cup of water. Simmer for a few minutes. The gravy should be thick. Now add the halved boiled eggs and cream. Stir gently. and check seasoning. Turn off the heat. Transfer to a serving bowl. Garnish with the fried green chilies and chopped fresh coriander. Service with hot white rice or naan.