Egg Curry

An egg curry is the ideal food for frugal times. It is tasty, nutritious but more importantly, it is a crucial source of protein. 

Ingredients -

• 6 Large eggs
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1-2 tbsp water
• 2 tbsp vegetable oil
• 1 onion, peeled and finely chopped
• 400 gm tomatoes, skinned and chopped
• 1 tsp salt
• handful of corainder leaves, roughly chopped

Procedure -

• Put the eggs in a medium saucepan and cover them with cold water
• When the begins to simmer, set the timer to 10 minutes for hard bolied eggs
• Remove the eggs with a slotted spoon and cool them in a bowl of iced water
• Drain, then gently peel away the shells, slice them in half and set aside.
• In a small bowl, mix together the ground cumin, turmeric, chili powder and garam masala
• Add enough water to create a wet paste wirh a slow-dropping consistency
• Heat the oil in a wide pan, add the onion and fry for 6-8 minutes, stirring occasionaly, until golden brown
• Tip the spice paste into the pan and cook for 2-3 minutes before adding the chopped tomatoes and salt.
• Stir in the coriander and simmer for 4-5 minutes.
• If the sauce seems too dry, add a splash of water
• Carefully lower the boild eggs into the pan and simmer gently until heated through, trying not to stir too much so that the egg yolks remain with the white
• When hot, transfer into a warm bowl and serve immediately.