Egg Curry
Ingredients:
¼ cup neutral oil, such as grapeseed or canola
2 medium yellow onions, chopped
6 garlic cloves, finely chopped
1 (2-inch) piece fresh ginger, peeled and
finely chopped (about 2 tablespoons)
2 small cinnamon
sticks
6 mgreen cardamom
pods
1 teaspoon ground coriander
½ teaspoon ground
turmeric
½ teaspoon whole
black peppercorns
6 Roma tomatoes,
finely chopped
1 teaspoon kosher
salt
½ teaspoon garam
masala
6 to 8 hard-boiled
eggs, peeled
Handful of small,
tender fresh cilantro stems
Instructions
Step 1
In a large, heavy
skillet, heat the oil over medium. Add the onions and cook, stirring
occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir
in the garlic and ginger, and fry, stirring occasionally, another 4 minutes.
Add the cinnamon and cardamom. When the spices start to toast, after about 2
minutes, stir in the coriander, turmeric and peppercorns.
Step 2
Add the tomatoes,
salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens
and the fat rises to the top, about 15 minutes. Stir in the garam masala and
lower the heat. If the sauce isn’t runny, stir in ½ cup water.
Step 3
Add all but 2 of the
eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top,
yolk-side up. Heat until the eggs are warmed through, then top with cilantro.
No comments:
Post a Comment