Curried Eggs

Name: Curried Eggs
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 14 fl oz/400 ml canned coconut milk; salt and freshly ground black pepper; 1 small cinnamon stick; 1 inch/2.5 cm piece of fresh gingerroot, finely grated; 2 or 3 garlic cloves, peeled and crushed; 1 teaspoon each of turmeric, cumin, fennel, and chili powders; 1 teaspoon fennel seeds; 4 hard-cooked eggs, shelled and cut in half; 1 large onion, peeled and finely chopped; chopped cilantro leaves, to garnish; 1 tablespoon coriander powder; vegetable oil, for frying; 1 teaspoon fenugreek seeds; 2 or 3 tomatoes, finely chopped

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

Almost everyone has eggs in their refrigerator and this is a great way of using them for the curry lover.

Ingredients

4 hard-cooked eggs, shelled and cut in half
chopped cilantro leaves, to garnish

Asia
Main course
Vegetarian
Gluten-free

Method

Put all the ingredients for the masala with a little water into a food processor and whiz to a paste, then put to one side.

For the sauce, heat a little vegetable oil in a pan. Add the fenugreek and fennel seeds and the cinnamon stick and stir-fry for a couple of seconds. Add the onion and cook until soft, then stir in the tomatoes. Add the curry paste and stir-fry for a minute, then st