About this recipe:This simple, economical and delicious curry is a Bengali favourite. Enjoy with basmati rice and you have a quick budget meal that tastes heavenly!
4 eggs, hard boiled and halved
3 plum tomatoes, halved
salt to taste
4 tablespoons olive oil
4 tablespoons chopped onion
1 tablespoon chopped garlic
1/2 to 1 teaspoon turmeric
1/2 to 1 teaspoon ground cumin
1 teaspoon chilli powder
1 tablespoon chopped fresh coriander
3 to 4 green chillies, chopped
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Method Prep:15min › Cook:10min › Ready in:25min
Peel the hard boiled eggs and slice in half. Set aside.
Bring a small saucepan of water to the boil. Add the tomatoes and salt, and parboil for a couple of minutes. Remove tomatoes with a slotted spoon and set aside.
Heat a frying pan with the olive oil. Add the onion and garlic, stirring till soft and golden brown. Add the turmeric, cumin and chilli powder. Stir well.
Add the tomatoes and continue to stir. Sprinkle with chopped coriander, green chillies and salt to taste. Stir well. The mixture should be thick.
Add a splash or two of water to thin out the mixture. Simmer the mixture, allowing some of the water to evaporate.
Stir in the sliced eggs. Simmer gently for a further 5 to 6 minutes, stirring frequently.
Try this tasty curry served with plain basmati rice. Sprinkle with additional chopped coriander and green chillies to serve, if desired.
Hard boil the eggs well in advance - they'll keep in the fridge for days - so that you can whip up this curry in a flash! You can also use tinned whole plum tomatoes, or you can freeze the tomatoes after parboiling.
Yummy. Made this pretty much as per the recipe, with one or two minor adjustments to fit what I had in the cupboard. Really nice flavour, although it was quite spicy - i recommend you use a lot less chilli if you don't like it hot.
Overall, a good way to use up eggs. I will definitely make it again - 16 Oct 2012