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
- Chop 2 onions and grate ½ inches ginger
- Heat 2 tbsp oil in a large frying pan
- Add 1½ tsp mustard seeds and 1½ tbsp curry leaves and fry for 2 minutes
2 minutes
- Add the onions and ginger and fry over a medium heat for 10 minutes
10 minutes
- Stir in 1 tsp tumeric and ½ tsp chilli powder
- Add 800g canned chopped tomatoes and simmer for 15 minutes
15 minutes
- In another pan boil 8 eggs for 8 minutes in water
8 minutes
- Peel the eggs, chop then in half and add them to the curry