Egg Curry Recipe

This is the best egg curry recipe I know. It serves between two and four people depending on how hungry they are. I would serve it with plain basmati rice and a mixed vegetable dish. The tamarind is necessary as it adds a piquancy to the curry that not even lemon or lime juice can replicate.

Egg Curry
6 eggs
2 onions, finely chopped

3 tomatoes, chopped

2 cloves garlic, finely chopped,
2 green chillies (reduce or eliminate according to taste)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground chillies
½ teaspoon ground turmeric
1 level teaspoon tamarind extract

Fry the onions in a little olive oil until lightly browned, then add the tomatoes and garlic and gently sauté for a minute. Add the chillies and the dry spices (not the tamarind) and roast until ready. Then pour in half a pint of cold water and bring to the boil. Cook over a low flame for 4 minutes, then add the tamarind extract. Cook for a further 4-5 minutes until your spice gravy has reduced to a saucy consistency. Taste and season.
Now you have a choice. You can either use pre-boiled eggs, chopped into halves if you like, and cooked in the sauce for another 2-3 minutes or follow the more traditional route of breaking the raw eggs into the sauce – one at a time – and simmering (without stirring) for three minutes until they are cooked. The decision is yours. Either way, you will find this a most delicious Egg Curry Recipe.