Friday, 20 July 2012

Egg Curry

When making an egg curry it's important to not make the sauce have too strong a flavour. If the sauce is very strong then it masks all the flavour of the egg, making it little more than some chunks of protein.


  • 2 onions, peeled and roughly chopped
  • 1 stick celery, washed and thinly sliced
  • 2 tbsp sunflower oil
  • 1 chilli pepper, finely chopped and seeds removed (or leave the seeds in to increase the heat)
  • 2 tsp turmeric powder
  • 2 tsp ground corriander
  • 1 tsp ground cinnamon
  • 1/2 tsp fenugreek powder
  • 1 tin of chopped tomatoes
  • 2 hard boiled eggs, peeled and cut into eighths


  1. Fry the onions and celery in the sunflower oil for 5 minutes until they start to soften.
  2. Add the chilli pepper, spices and the chopped tomatoes and bring to a simmer.
  3. Simmer for 10 minutes, stirring frequently to prevent it burning on the bottom of the pan.
  4. Add the chopped egg and mix well.
  5. Serve with rice.
Serves 2.

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