Hard-boiled eggs in spicy cream sauce
My first Indian recipe post! This one is a favourite of mine because I associate it with good memories from home. It is one of the only dishes that was always cooked by my father, rather than my mother, and he always let me assist him. It is incredibly tasty, and one of the few vegetarian dishes I like to cook on a regular basis (I am a strict non-vegetarian!). I owe this egg curry to the genius of Madhur Jaffrey and her indispensable book ‘Quick and Easy Indian Cookery’. The list of ingredients may seem daunting, but as long as you have everything, it is really easy to make, so don’t be put off!
This egg curry goes really well with basmati rice, rotis or parathas (although I personally prefer rice). Don’t substitute or omit the fresh ginger, as this is the best part!
Serves 2-3 people. Cooking time once the eggs are boiled: 10 minutes (unbelievable!)
- 3 tbsp vegetable oil
- Half an onion, peeled and finely chopped
- 1 inch fresh ginger, peeled and finely chopped/grated
- 1-2 fresh green chilis or dried red chilis, finely chopped (if you like spicy) or cut in large pieces (if you are a wimp)
- 275ml single cream
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper
- ½ tsp salt
- ¼ tsp garam masala
- 2 tsp tomato puree
- 150ml chicken stock
- 6-8 hard boiled eggs, peeled and cut crosswise into halves
- 1 tbsp (or more) finely chopped fresh green coriander
Heat the oil over medium heat in a large, non-stick frying pan. When hot, put in the onions. Stir and fry until the pieces are browned at the edges. Add the ginger and chilli, stir fry for a minute. Now add the cream, lemon juice, cumin, cayenne, salt, garam masala, tomato paste and chicken stock. Stir to mix thoroughly and bring to a simmer.
Put all the egg halves into the sauce, in a single layer, cut side up. Spoon the sauce over them. Cook over medium heat for 5 minutes, spooning the sauce over the eggs as you do. By this time the sauce should be fairly thick. Garnish with the fresh coriander and serve!