The key to a really good egg curry is to cook each ingredient down before adding the next to build a solid flavour foundation.
The key to a really good curry is to cook each ingredient down before adding the next. Also don’t add the ground spices to the hot oil or they will burn, add these with wet ingredients.
- 8 eggs (hardboiled)
- 2 tbsp coconut oil or ghee
- 2 onions
- 8 cloves garlic (grated)
- 4 cm piece ginger (grated (about 2 tbsps))
- 2 mild green chillies (sliced)
- 1 x 400g tin crushed tomatoes
- 1 lemon (juice only)
- 1 tsp salt
- 2 tsps turmeric
- 2 tsps kashmiri chilli powder (or to taste)
- 2 tbsps garam masala
- Water (as needed)
To serve
- Steamed rice
- Coriander (leaves picked)