A VERY ANGLO-INDIAN EGG CURRY
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
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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