Anda kari

Anda kari

Egg curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 tablespoons ghee or oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
2-3 ripe tomatoes, diced
1 teaspoon salt, or to taste
1/2 teaspoon Garam masala
6 large hard-boiled eggs, peeled and halved

Method

  1. Heat the ghee in a large heavy-based frying pan over low heat. Add the onion, garlic and ginger and cook until the onion has softened and is golden brown. Add the coriander, cumin, turmeric and chilli powder and cook for a few seconds, then add the tomato and salt and stir over medium heat until the tomatoes are soft and pulpy. Add 125 ml hot water, cover, and simmer until the sauce is thick, then stir in the garam masala and the eggs and heat through. Serve hot with rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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