Ingredients
-
8
-
1
-
2
-
2
-
1
-
3
-
1
-
1/2
-
3
-
1/2
-
-
-
-
-
Directions
Egg Curry, A nice change of pace, and convenient on those days that I might have forgotten to thaw out the meat that I had planned to cook again!. Something that my vegetarian stepdaughter will eat and yet at the same time, my husband doesn’t feel like he’s being punished for her dietary habits!, Leave the eggs Whole. My Auntie used to make this for me all the time when i was younger. It was Delicious! Also, Do Not Drain the Canned Tomatoes., I really wanted to like this, but it just didn’t work for me. There’s just way too much onion in the dish and not enough liquid, so you’re just left with eggs with cooked chopped onions on top. The spices should probably be cut in half too, as there’s just not enough sauce at the end… I even doubled the water and used 1-1/2 onions instead of two. It’s a shame, because the spice mixture and the egg really tasted like it could go well together in smaller quantities and in a more watery curry sauce. Maybe a can of tomatoe sauce instead of tomato paste would help, but I don’t think the extra acidity would work in this dish.
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Steps
|
1
Done
|
In a Small Bowl or Coffee Cup, Mix the Coriander, Turmeric, Chilipowder, Cumin and Salt. |
|
2
Done
|
in a Large Frying Pan, Saute the Onion, Garlic and Ginger in the Oil Until the Onion Softens. |
|
3
Done
|
Add the Spice Mix to the Onion Mix, Coating All the Vegetables. |
|
4
Done
|
Stir in the Tomato Paste, Tomatoes and Water. |
|
5
Done
|
Allow to Gently Simmer 10-15 Minutes Uncovered, Till the Sauce Begins to Thicken. |
|
6
Done
|
Gently Stir in the Eggs and the Garam Masala. |
|
7
Done
|
Allow the Eggs to Heat Through, and Serve Immediately. |
