egg curry

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egg curry

Egg Curry
by Rita Jamshed Kapadia

2 tbs. cooking oil
1 medium onion finely chopped
1 clove garlic finely chopped
1 tbs. of fresh finely chopped celentro stems (optional)
2 tsp. curry powder
2 tsp. curry paste
2 tbs. fine grated coconut or cream of coconut
2 tbs. creamy peanut butter
2 tbs. chick pea flour
8 oz. (one can) tomato paste
2 hot green peppers (optional)
4 cups water
1 tsp. salt

5 boiled eggs cut in halves.

2 potatoes cut into bite size pieces (optional)

Saute onion in oil in a 4 to 6 quart pan or dutch oven till
transparent. Add garlic, curry powder, curry paste, chick pea
flour, coconut, chopped cilentro, and peanut butter in rapid
succession and cook on reduced heat stirring continuously to
prevent sticking on bottom and scalding. Cook for 3 to 5 minutes
and then add hot peppers and tomato paste and cook for 2 to 3
minutes more. Add salt and 2 cups of water still stirring and
increase heat so that water comes to a boil and makes a thick
sauce. Add remaining water and stir into smooth consistency. Now
reduce heat and add hard boiled egg halves at the last minute. Serve over white rice.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine

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