Egg Curry

Name: Egg Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 6 hard-boiled eggs, and shelled; 4 tablespoons shredded coconut, dessicated will do; 4 red chilies, seeded and chopped; 1 teaspoon mustard seeds; 4 garlic cloves, chopped; 1/4 inch gingerroot; 1 teaspoon turmeric; 2 teaspoons lemon juice; 1 onion, sliced; 1 tomatoes, chopped; 1 cup water; salt

Submitted by Brian Holley

"This is a side dish, cheap to make. Serve this dish with a meat or vegetable curry, plain boiled rice and you have a complete meal."

Download

photo by Brian Holley

Ready In:: 35mins
Ingredients:: 12
Serves:: 4-6

ingredients

6 hard-boiled eggs, and shelled
4 tablespoons shredded coconut, dessicated will do
4 red chilies, seeded and chopped
1 teaspoon mustard seeds
4 garlic cloves, chopped
¹⁄₄ inch gingerroot
1 teaspoon turmeric
2 teaspoons lemon juice
1 onion, sliced
1 tomatoes, chopped
1 cup water
salt

directions

Grind together the coconut with the spices and lemon juice to make a paste.
In a pan heat the oil and fry the onion till golden. Add the ground spice mix and the chopped tomato. Fry for two minutes.
Add the water and bring to the boil, lower the heat and simmer on low for 5 minutes.
Halve the eggs, and lay them in the sauce splash a little of the sauce over the eggs. Remove from the heat and serve.