Egg Curry

This is a side dish, cheap to make. Serve this dish with a meat or vegetable curry, plain boiled rice and you have a complete meal.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 6  hard-boiled eggs, and shelled
• 4  tablespoons  shredded coconut, dessicated will do
• 4  red chilies, seeded and chopped
• 1  teaspoon mustard seeds
• 4  garlic cloves, chopped
• 1⁄4 inch gingerroot
• 1  teaspoon turmeric
• 2  teaspoons lemon juice
• 1  onion, sliced
• 1  tomatoes, chopped
• 1  cup water
•  salt

Directions

1. Grind together the coconut with the spices and lemon juice to make a paste.
2. In a pan heat the oil and fry the onion till golden. Add the ground spice mix and the chopped tomato. Fry for two minutes.
3. Add the water and bring to the boil, lower the heat and simmer on low for 5 minutes.
4. Halve the eggs, and lay them in the sauce splash a little of the sauce over the eggs. Remove from the heat and serve.