Egg Curry Recipe

Ingredients

Serve 2-4

• 1 onion, finely chopped

• 1 tbsp ghee (clarified butter)

• 1 piece ginger, finely sliced

• 1 clove garlic, finely sliced

• 1 tsp salt

• 1 tsp garam masala

• 1 tsp coriander seeds

• 1/2 tsp chili powder

• 1 cup/250 g chopped tomatoes

• 1 small bunch fresh cilantro/coriander, finely chopped

• 4 hard-boiled eggs, peeled but whole

Method:

1. Sauté the onion in the ghee in a large frying pan over medium heat for about 10 minutes, or until golden brown.

2. Add the ginger, garlic, salt, garam masala, coriander seeds, and chili pepper and fry for 2 minutes.

3. Stir in the tomatoes and cook for 5 minutes. Add the cilantro.

4. Add the eggs and cook over low heat for 5 minutes, or until the sauce thickens. Serve hot with boiled basmati rice.