My favourite mid week curry, Egg Curry

Whenever we are having a big week our favourite, quick, easy and tasty recipe is Egg Curry, or Anda Kari. This recipe comes from a favourite book of ours, The Complete Asian Cookbook by Charmaine Solomon.  Find this old book and buy it, Absolute Gold!

Anda Kari
serves 4-6
6 eggs
2 medium onions, finely chopped
3 garlic cloves, finely chopped
2 tsp ginger, finely grated
3 tsp ground coriander
2 tsp ground cummin
1 tsp ground tumeric
1/2 tsp chilli powder
1 can of tomatoes (recipe calls for 2-3 ripe tomatoes, but this is quick and easy)
(Crushed or Chopped canned tomatoes? Read this)

Soft boil the eggs, you want them set so you can peel them but a little undercooked.  I recommend the Egg-perfect Eggtimer. Very handy.

While the eggs are boiling/cooling, prep the rest of the ingredients.  Heat some oil in a heavy based pan, fry up the onions, garlic and ginger.  Once a little coloured, add the spices and fry to "activate", then add the can of tomatoes and simmer gently for a few minutes.  Peel the cold eggs and pop them into the curry and turn the stove off.  The heat in the curry will set the eggs.

That is it.  We had this last night but threw some beans in and served it with grilled zucchini, yoghurt and diced cucumber, and rice.  Buon Appetite!