A Very Anglo Indian Egg Curry Recipes

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A VERY ANGLO-INDIAN EGG CURRY



A Very Anglo-Indian Egg Curry image

From Delicious magazine. A good way to use up those hard boiled eggs from Easter, but we like this at other times too.

Provided by Ppaperdoll

Categories     Asian

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 16

6 medium eggs
400 g potatoes, cut into medium dice
1 teaspoon coriander seed
1 teaspoon cumin seed
3 cardamom pods, seeds of
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon crushed dried chili
15 g butter
1 tablespoon olive oil
3 garlic cloves, chopped
2 medium onions, finely diced
3 celery ribs, finely diced
2 tablespoons passata
284 ml double cream
coriander leaves, to garnish

Steps:

  • Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
  • Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
  • Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
  • Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
  • Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

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