Egg Curry with Fresh Cream

 With Orthodox Easter just gone by, some of you might still have a large amount of boiled eggs at home which you can use to make this beautiful curry and have it with pita bread and / or rice.  It is a mild curry full of flavour and a great way to use up those boiled eggs!

Ingredients:

12  Eggs, hard boiled, peeled and scored

2 small tomatoes, sliced

2 onions, sliced

2 medium potatoes, skinned and chopped to 1 inch cubes (optional; I have not used them this time)

1 tablespoon ginger garlic paste

1 cup fresh cream

2 cups water

1/2 teaspoon turmeric powder

2 teaspoons coriander powder

11/2 teaspoons chilli powder (you can reduce this if you like)

1 teaspoon garam masala (pound together 3 cloves, 1 cardamom, a small piece of cinnamon, 1/2 a star anise, 1/2 teaspoon each of black pepper, fennel seeds and cumin seeds) 

1/2 teaspoon mustard seeds

1 dry red chilli, torn 

1 tablespoon oil

1 sprig curry leaves

salt to taste

coriander leaves for garnish (optional)

Method:

Heat oil in a saucepan. Add mustard seeds.  When they crackle, add the curry leaves and dry red chilli. Next, add the onions and sauté till the onions just turn golden.  Add the ginger garlic paste and let it cook till it blends with the onions.   Add the chilli powder, coriander powder and turmeric powders and sauté well for a couple of minutes. Next add the tomatoes and cook till they start to turn mushy.

Add the potatoes, if using, and mix well. Add 2 cups water, salt to taste and close the lid and let the potatoes cook well.

If not using potatoes, then add water and the eggs and cook for a few minutes - till the water comes to a rolling boil.

Finish off the cooking process by adding the cream and garam masala and giving the curry a stir. Let the curry come to boil - just the once.  Turn off the stove and garnish with coriander leaves if using.

Transfer the curry to a serving dish.  Serve hot with a carb of your choice!

For egg curry with coconut milk, refer to this recipe: