South Indian egg curry

We totally love this recipe so much. I made this twice, once my husband prepared it and yesterday I made it again. Gotta says, it taste totally fantastic and perfectly amazing!

Instead of having meat every other day, a little change would be nice.





Ingredients:


4 tbsp vegetable oil
1½ tsp mustard seeds
1½ tbsp curry leaves
2 large red onions, chopped
50g ginger, peeled and finely chopped
1 tsp turmeric
½ tsp chilli powder
2 x 400g cans chopped tomatoes
1-2 tsp sugar
8 eggs
Small bunch coriander, chopped

Method:


Heat the oil in a wok or medium saucepan, then toss in the mustard seeds followed by the curry leaves. Once the leaves have stopped spluttering, reduce the heat and add the onions and ginger. Fry over a medium heat for about 10 mins until golden.

Stir in the turmeric and chilli powder and cook for a few more secs. Tip in the tomatoes and sugar. Simmer, uncovered, for 10-15 mins until thickened, adding a splash of water if needed. Meanwhile, boil the eggs for 8 mins, then cool under cold running water before peeling and halving. Add to the curry and cover with a tight-fitting lid.

Serve warm with rice and raita would be fantastic!