Recipe from What's For Lunch, Honey?
1 red onion, very finely chopped
4-5 garlic cloves, very finely chopped
Small piece ginger, very finely chopped
Coriander leaves, chopped
- Place all the whole spices in a skillet and dry toast for 30 seconds to 1 minute on gentle heat, until fragrant.
- Add ghee and swirl the pan around. Add the onions, ginger and garlic and sauté until browned – approx 5-6 minutes.
the tomatoes and tomato paste and mix well to form a nice thick paste
like consistency. Finally add the coconut milk and simmer the entire
mixture for 15 minutes. The gravy should have thickened at the end of
- Finally add the egg
halves, cooked potatoes and peas. Gently stir and allow to simmer for
3-5 minutes until everything has warmed through.
- Sprinkle with coriander leaves and serve with rice and/or rotis.
Food Guide tip:
India – The Home of Spice – everything you ever wanted to know about the Indian spice kitchen!
Serve this egg curry with fluffy and delicious ginger lime rice:
Heat some oil or ghee in a large pot. Add a medium sized piece of ginger and some lime peel to a pot, then add the rice. Stir to coat the rice in the oil, then add 1/2 teaspoon of turmeric powder. Finally add water and cook until the rice is ready.