Click on image to enlarge
Ingredients: (serves 4)
8 eggs, 1 large onion or 2 medium sized onions, a handful of fresh coriander leaves, 1 tablespoon cooking oil.
Spices: 1 level tsp salt, 1 level tsp coriander powder, 1 level tsp cumin powder, 3/4 tsp chilli powder, 1/2 tsp turmeric, 2 cinnamon sticks, 2 cardamoms, 2 bayleafs, 3 garlic cloves (crushed).
1. Boil the eggs for 15-20 minutes until they are fully hard-boiled and then run under cold tap water
2. When the eggs are cool enough, peel carefully
3. Dice the onion finely and fry in one tablespoon of oil until they’re almost brown
4. Add the garlic and fry for a minute or two.
5. Add 1/2 cup to 1 cup of hot water (preferably from a kettle) and stir well. Simmer on low heat for 5-7 minutes
6. Add all spices as above and stir for 2-3 minutes. Add 1 cup of hot water and allow a smooth paste to form. Continue to add water as necessary so that you get the smooth consistency needed for a curry. All onions should dissolve.
7. Slit each egg sideways very slightly with a knife in order to allow for the massala to get into the eggs. Don’t slit the eggs too deep or they will break. Add to the massala and allow to cook for 10 minutes. (If the sauce starts to dry up too much, add a little more water).
8. Remove from heat and sprinkle some fresh chopped coriander over the top.
Recommendations: Best served with Kichuri but can also be eaten with white or brown basmati rice.
Recipe & image by Sabina Huq