Recipe

Tomato And Egg Curry Recipe

	Matfromengland / All my dishes 3 months, 3 weeks ago This is a heavily spiced curry best served as an accompaniment to any Indian meal. It also makes a delicious main course but be warned, it is very hot! You can always reduce the amount of chilli but if you love Indian heat then you'll find this very satisfying indeed. Thanks for looking.... More Prep:20m Cook:15m Servings:13	Matfromengl
	tomato egg curry indian easy

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Ingredients

8 tablespoons vegetable oil

2 x 400g / 14 oz can skinned whole tomatoes with juice

2 teaspoons finely chopped root ginger

2 teaspoons crushed garlic

2 teaspoons chilli powder

2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon onion seeds *

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

Pinch of cumin seeds

6 small dried red chillies

4 tablespoons lemon juice

6 eggs, hard boiled (hard cooked) - free range taste better

Fresh coriander (cilantro leaves) to garnish

*According to Wikipedia, onion seeds are also known as kalonji, fennel flower, nutmeg flower, Roman coriander, blackseed, black caraway, black onion seed, or black sesame. They are not actually related to onions. They are not essential to the dish but add an extra little touch.

Directions

Place the tomatoes and juice in a large mixing bowl. Add the ginger, garlic, chilli powder, salt, ground coriander and ground cumin and mix with a spoon. Try not to break the tomatoes.

Heat the oil in a saucepan. Add the onion, mustard, fenugreek and cumin seeds, and the dried red chillies, and stir-fry for about 1 minute, until they give off their aroma. Remove the pan from the heat to let the oil cool down.

Add the tomato mixture to the spicy oil mixture and return the pan to the heat. Stir-fry for about 3 minutes, then reduce heat and cook, half covered, stirring frequently, for 7-10 minutes.

Sprinkle over some or all of the lemon juice. Taste the curry and add the remaining lemon juice if required.

Shell the eggs, wash them, quarter them and add them to the curry.

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