Egg CurryPosted on: 23rd Oct 2007
[adapted from Tastes Like Home by Cynthia Nelson]
6 large or 9 small hard boiled eggs (peeled and pat dry)
300g young potatoes (cubed)
1 portion of homemade curry paste (click link for the recipe)
3 small tomatoes (diced)
3 tbs grape seed oil
8-10 roti wraps (click link for recipe) or cooked rice
large deep frying pan or wok with cover
Heat the oil in frying pan, add eggs and fry covered shaking the pan so each side will get fried. Remove eggs from the frying pan with a slotted spoon and leave aside. In the same oil fry curry paste for a while.
Then add potatoes, fry a little bit longer. Then add enough boiling water to cook the potatoes.
When potatoes are almost ready add tomatoes and eggs. Season with salt.
Reduce fire and let it cook for a while till gravy is thick enough and potatoes soft.
Serve 3-4 people.
- You can replace fried hard boiled eggs with omelettes, rolled and sliced, added at the end to ready curry.
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