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Hard-boiled eggs are served on a bed of
mild, creamy sauce with a hint of curry.
Ingredients
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eggs - 4
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small onion - 1, chopped
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fresh root ginger - 1 inch peeled and
grated
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fresh coriander - 2 tbsp, chopped
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ground cumin - 1 tsp
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lemon juice - 3 tsp
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garam masala - 1 tsp
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tandoori paste - 3 tsp
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tomato paste - 3 tsp
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single cream - 300ml
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sunflower oil - 2 tbsp
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ground black pepper and salt
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coriander sprigs - to garnish
Method
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Put the eggs into a pan of water.
Bring to boil, lower the heat and simmer for 15 minutes.
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Heat the oil in another pan, cook the
onion for a few minutes, add the ginger and cook for 1 minutes more.
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Stir in the lemon juice, garam masala,
ground cumin, tomato paste, cream and tandoori paste. Cook for 2
minutes, stir in the coriander, season with pepper and salt.
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Drain the eggs, remove the shells and
cut each egg into half. Spoon the sauce into a serving bowl, top
with the eggs and garnish with coriander sprigs. Serves 2.
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