Wednesday, December 23, 2015

Creamy Egg Currry

Ingredients for 2 servings

¼ cup fresh cream
½ tsp paprika pwd (reduce quantity if using a hot variety)
½ tsp pepper pwd
1 small red onion, finely chopped
1 tbsp of grated ginger strands
1 tbsp olive or vegetable oil
1 tbsp butter
1 tsp dried oregano or thyme
2 hot green chillies
2 medium spring onions, finely chopped along with the greens
4 eggs, hard boiled
4 med tomatoes or ½ cup tomato puree
5-6 cloves of garlic, finely chopped
salt to taste

Directions

Set the eggs to hard boil and while it boils chop the vegetables.

Incase not using tomato puree, make a cross-incision on one end of the tomatoes, remove the pits, add the green chilli and boil it with a quarter cup of water until the tomatoes are soft and the skin leaves the pulp. You may cook it either in saucepan or in the microwave. Once done, discard the skin and let it cook for a while, then make the remaining into a smooth puree.

Peel the skin off the eggs and prick hem with a fork or a sharp knife, heat 1 tbsp oil in a wok or pan and just sauté the eggs for a minute till they are golden pink. Strain out and keep aside.

In the same wok add a tbsp of butter, the chopped red onions and the spring onions saving half the greens for garnish, sauté for a min till it turns pink. Then add garlic followed by ginger and fry till they are golden.

Then add the pureed tomatoes, paprika pwd and let it cover cook for 3-4 minutes on low flame, if using ready made puree add ½ cup water and cook. In the meanwhile cut the eggs into two halves lengthwise.

Finally stir in the cream, dress with salt to taste and add pepper pwd. If it is too thick just add a little warm water and bring it to a boil. Gently drop in the eggs and cover cook on low flame for only a minute. Remove from heat, garnish with the saved spring onions and serve hot with toasted garlic bread or garlic Nan or Parathas. 
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