Egg Curry

Egg Curry

 I really enjoys this dish. I found it from somebodies blog but couldn't locate where. Anyway, it is a quick and easy to make while still being very flavorfully.

Ingredients:

• 8 hard-boiled eggs
• 2 tablespoons ground coriander
• 1 medium-sized yellow onion, chopped
• 2 tbs oil
• 2 tsp garlic, chopped
• 1 tsp ground ginger
• 1/2 cup tomatoes, chopped
• 1/2 tsp fennel seeds, coarsely ground
• 1 tsp salt
• 1/4 cup of water
• 1/2 cup coconut milk

Spice Mix:

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/8 tsp cinnamon
• 1/8 tsp ground cloves

How to do the Cooking:

1. Toast the ground coriander in a small frying pan without oil for a few minutes.  When the coriander becomes aromatic, remove from heat and set aside.
2. Heat oil in a large frying pan and add onions.  Fry until the onions become soft.  Add the garlic and ginger, fry for 1 minute.
3. Add the toasted coriander, tomatoes, fennel seeds, salt and the spice mix.  Add 1/4 cup of water and cook until the consistency is thick and paste-like.
4. Stir in the coconut milk and 1/2 cup of water.  Cook until sauce becomes thick (add more water if you would like a thinner sauce)
5. Place the eggs, yolk-side up in the pan.  Spoon some sauce over the eggs and let simmer for a 10 minutes.  
6. Serve with white rice or parathas.