Egg Curry
Egg Curry Ingredients:
- 3 Tbsp. Spice 'N Flavor Egg Masala
- 2 Tbsp. vegetable or corn oil
- 2 cups sliced onions
- 1 Tbsp. finely chopped ginger
- 1 cup chopped tomatoes or 2 Tbsp. tomato paste
- 1/2 cup light cream, unsweetened coconut milk or sour cream (optional)
- 8 hard-boiled eggs, peeled and halved
- 1 Tbsp. chopped coriander (cilantro) leaves (optional)
Egg Curry Method:
- In a small bowl mix together Spice 'N Flavor Egg Masala, 1 tsp. salt and 2 Tbsp. water to make a paste and set aside.
- In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and saute onions, stirring, until soft and lightly browned, about 4 mins. Add ginger and spice paste and saute, stirring, until liquid has evaporated, about 3 mins.
- Add tomatoes or tomato paste and 1/4 cup water and cook until tomatoes are soft and melted into sauce, about 5 mins. Add 1 cup water, cover mixture and simmer 5 to 7 mins.
- Stir in cream, coconut milk or sour cream and simmer 3 mins. Add salt to taste.
- Pour sauce into a large serving dish. Arrange egg halves in sauce, yolks facing up, and garnish with coriander leaves.
