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.

Ingredients:

• 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

Method:

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.