Ingredients
-
1/4
-
1
-
1
-
1 1/2
-
2
-
1
-
1
-
1
-
6
-
-
-
-
-
-
Directions
Madras Egg Curry,Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.,Great curry recipe! I made my own curry powder, very spicy, and it was perfect with the boiled eggs. I did cut my eggs in quarters instead of just in half. You suggested peanuts and raisins as possible condiments; I added these in with the brown rice I served with the curry. Thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
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Steps
|
1
Done
|
Melt Butter in a Skillet. |
|
2
Done
|
Saute Onion and Garlic 2-3 Minutes. |
|
3
Done
|
Stir in Curry Powder, Tomato Paste and Water. |
|
4
Done
|
Simmer 10 Minutes. |
|
5
Done
|
Stir in Salt and Lemon Juice. |
|
6
Done
|
Add Eggs and Cook Just Until Heated Through. |
