A spicy tomato sauce forms the base for this curry, with boiled eggs in it as the heroine of the dish. This Spicy Tomato Egg Curry can be served alongside with any kind of flat bread or rice.
What you need
6 eggs, 4 tsp oil, 2 tsp mustard seeds, 3 tsp cumin seeds, 6 cloves garlic minced, 2 tbspn grated ginger, 1 red onion chopped finely, 2 Thai green chillies slit in half lengthwise, 2 tsp turmeric powder, 2 tsp cayenne/red chilli powder, 1/2 tsp crushed black pepper, salt to taste, 6 tomatoes chopped (or ½ a tin of chopped tomato), 1 tbspn garam masala, 1/4 cup chopped coriander.
Method
1.Cover the eggs with cool water by 2.5cm. Slowly bring water to a boil over medium heat. When the water has reached a boil, cover and remove from heat. Let sit for 12 minutes. Transfer eggs to a colander; place under cool running water to stop the cooking.
2. Heat the oil in a heavy bottomed pan and add the mustard seeds to it, once they splutter, add the cumin seeds to it and wait till they sizzle.
3. Add the onion, ginger and garlic and saute till the onions have softened and start to change colour.
4. Add the Thai green chillies, turmeric powder, cayenne, black pepper and salt and cook till the raw fragrance of the spice powders go away – this should take about two minutes.
5. Now add the tomatoes and cook till they soften. Add the garam masala and cook again for a couple of minutes.
6. Add just about enough water, about 1/3 cup or so to loosen the consistency of the sauce a little.
7. Cut the eggs in half, and gently place them into the tomato sauce. Let it all simmer for a couple of minutes and remove from heat. Garnish with chopped coriander add a squeeze of lemon and serve hot with any form of flat bread or rice. Place on cooling rack and allow to go cold in the tin.
