Egg Curry with Tomatoes from Harvey Day’s ‘Curries of India’

Name: Egg Curry with Tomatoes from Harvey Day’s ‘Curries of India’
Yield: For 3
Cuisine: Indian
Ingredients: 6 eggs, 2 oz butter; ½ teaspoon ground cumin; ½ teaspoon (or less) ground chilli; 2 green or red chillies (optional); ½ teaspoon ground coriander; 2 cloves garlic, chopped fine; 2 green or red chillies (optional); 6 eggs, 2 oz butter; 2 onions, chopped fine; 3-4 large tomatoes, skinned and chopped; ¼ teaspoon ground turmeric; ½ oz tamarind (or juice of half a lemon); ½ oz tamarind (or juice of half a lemon); salt

Preparation info

For
3

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

6 eggs, 2 oz butter
2 onions, chopped fine

Asia
India
Main course
Spicy
Gluten-free
Vegetarian

Method

Cook this curry in a fireproof dish that you can take to the table. Fry onions, garlic and chillies, deseeded and cut in strips, in the butter, until lightly browned. Add spices and stir for a minute; add tomatoes and ⅓ pint warm water. Cook slowly for ten minutes. Stir the tamarind into ¼ pint water, soak for five minutes and strain the resulting juice into the tomato sauce, or add lemon juice