Prep 5 mins
Cook 15 mins
Hard-boiled eggs in a spicy sauce. Adapted from the New York Times Cookbook. Serve with rice. Chopped peanuts, raisins, grated orange zest, chopped parsley, chopped onion, chutney and/or coconut may be used as accompaniment.
- 1⁄4 cup butter
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 1⁄2 tablespoons curry powder
- 2 teaspoons tomato paste
- 1 cup water
- 1 teaspoon salt (or to taste)
- 1 teaspoon lemon juice (or to taste)
- 6 hard-boiled eggs, halved lengthwise
- Melt butter in a skillet.
- Saute onion and garlic 2-3 minutes.
- Stir in curry powder, tomato paste and water.
- Simmer 10 minutes.
- Stir in salt and lemon juice.
- Add eggs and cook just until heated through.
Great curry recipe! I made my own curry powder, very spicy, and it was perfect with the boiled eggs. I did cut my eggs in quarters instead of just in half. You suggested peanuts and raisins as possible condiments; I added these in with the brown rice I served with the curry. Thanks for sharing the recipe! Made for ZWT8, Chefs gone WILD!
Yum! Excellent egg curry. I used a home made madras curry powder mix and it was perfect. Thanks for sharing this winner!
Made for ZWT 8 / India for the Lively Lemon Lovelies