Egg Curry
Here is a very easy-to-prepare egg curry. As the entire curry sauce is made in the blender, I call it a blender curry. If you like, 2–3 medium-sized boiled and diced (a 3/4-inch dice is best) potatoes may be added to the sauce at the same time as the eggs. Serve with rice or any of the three breads in this book. You may also have the curry with French or Italian bread.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Step 1
Pour 1 cup water, the yogurt, tomatoes, chickpea flour, ginger, curry powder, and salt into a blender in the order listed. Blend for at least 2 minutes or until you have a smooth sauce.
Step 2
Put the oil into a wide pan and set over medium-high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop, a matter of seconds, add the fennel seeds. Wait about 5 seconds and take the pan off the heat. Pour in 1 cup water and then the curry sauce from the blender. Stir and put the pan back on the heat, turning it to medium. Bring the sauce to a simmer, stirring all the time. Cover, turn heat to very low, and simmer gently for 15 minutes, stirring now and then. Add the hard-boiled eggs and heat them through.
