✘ Keep
awake

Egg Curry

1x | 2x | 3x | 4x
  • 2 tbsp oil
  • 2 onions
  • ½ inches ginger
  • 1½ tsp mustard seeds
  • 1½ tbsp curry leaves
  • 1 tsp tumeric
  • ½ tsp chilli powder
  • 800g canned chopped tomatoes
  • 8 eggs
  1. Chop 2 onions and grate ½ inches ginger
  2. Heat 2 tbsp oil in a large frying pan
  3. Add 1½ tsp mustard seeds and 1½ tbsp curry leaves and fry for 2 minutes
  4. 2 minutes
  5. Add the onions and ginger and fry over a medium heat for 10 minutes
  6. 10 minutes
  7. Stir in 1 tsp tumeric and ½ tsp chilli powder
  8. Add 800g canned chopped tomatoes and simmer for 15 minutes
  9. 15 minutes
  10. In another pan boil 8 eggs for 8 minutes in water
  11. 8 minutes
  12. Peel the eggs, chop then in half and add them to the curry
Back to home