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ASSOCIATES |
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Egg Curry |
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| Course |
Main course |
| Cuisine |
Unknown |
| Dish Type |
Spicy |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Eggs and Cheese |
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Method |
Wok |
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Time |
-- |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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2 large onions, finely chopped,
100g/4oz desiccated coconut,
5 fresh red chillies,
4 tablespoons tamarind pulp,
2 teaspoons coriander seeds,
pinch of asafoetida powder,
pinch of cumin seeds,
pinch of salt,
2 eggs,
2 tablespoons olive oil |
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| How to Prepare : |
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• To make the spice paste, put one-third of 1 onion in a large frying pan or wok over a medium heat with the coconut, chillies, tamarind, coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes, stirring constantly. Remove from the heat and set aside to cool.
• Transfer the toasted spice mixture to a grinder, and grind for
2–3 minutes. Then, in a large heavy saucepan, combine the ground spices with the remaining two-thirds of 1 onion and 400ml/14fl oz water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
• Add the salt, then carefully break the eggs into the saucepan. Cover and cook for 5 minutes.
• In a frying pan, heat the oil, then add the remaining onion and cook over a high heat, stirring, until brown. Remove from the heat and pour the contents of the frying pan over the eggs. Serve hot. |
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