Redstart
03-01-2008, 05:12 PM
This recipe is loosely based on a recipe in Harvey Day's The Complete Book Of Curries. The original recipe is spiced slightly differently and uses fresh tomatoes, water and tamarind. I find tinned ones work much better and give a better sauce and I miss out the tamarind in the original recipe as I find tomatoes acid enough.
To serve 3 people:
6 eggs
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 tsp hot chilli powder (add more or less depending on how hot you like and how hot the chilli powder is)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp garam masala
400 g tin chopped tomatoes
1 tbsp clarified butter, ghee or oil (not olive oil!)
Sauté the onions in the butter or oil and add the ground spices; cook for approx. 1 minute then pour in the tomatoes. Add a little water if the tomatoes are not liquid enough. Add the garlic and season with salt. Break in the eggs, cover the pan and leave the eggs to poach. Alternatively add halved hard-boiled eggs.
Serve with boiled rice and/or Indian breads (chapatis, naan, etc.)
To serve 3 people:
6 eggs
2 onions, finely chopped
2 cloves garlic, finely chopped
1/2 tsp hot chilli powder (add more or less depending on how hot you like and how hot the chilli powder is)
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp garam masala
400 g tin chopped tomatoes
1 tbsp clarified butter, ghee or oil (not olive oil!)
Sauté the onions in the butter or oil and add the ground spices; cook for approx. 1 minute then pour in the tomatoes. Add a little water if the tomatoes are not liquid enough. Add the garlic and season with salt. Break in the eggs, cover the pan and leave the eggs to poach. Alternatively add halved hard-boiled eggs.
Serve with boiled rice and/or Indian breads (chapatis, naan, etc.)