The Humble Egg Curry

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I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook.  Luckily it is my husbands favourite dishes so it is well received.
 
IngredientsOLYMPUS DIGITAL CAMERA
  • 6 Eggs hard-boiled, shell removed.
  • 1 small red onion finely sliced
  • 2 medium-sized tomatoes chopped roughly
  • Handful of fresh coriander chopped
  • 1 clove garlic crushed and chopped finely
  • salt to taste
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric
  • 1/2 tsp curry powder
  • 1/2 tsp chilli powder (optional)
  • 1/2 large red chilli (de seed it if you wish)
  • 2 tsp vegetable oil
  • 1/4 cup water.
Method
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes.  Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced.  Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.
 
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