Saturday, June 7, 2008

Egg Curry

Egg Curry
serves 4

2 large onions, finely chopped
100g/4oz desiccated coconut
5 fresh red chillies
4 tablespoons tamarind pulp
2 teaspoons coriander seeds
pinch of asafoetida powder
pinch of cumin seeds
pinch of salt
2 eggs
2 tablespoons olive oil

• To make the spice paste, put one-third of 1 onion in a large frying pan or wok over a medium heat with the coconut, chillies, tamarind,coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,stirring constantly. Remove from the heat and set aside to cool.
• Transfer the toasted spice mixture to a grinder, and grind for 2–3 minutes. Then, in a large heavy saucepan, combine the ground spices with the remaining two-thirds of 1 onion and 400ml/14fl oz water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
• Add the salt, then carefully break the eggs into the saucepan. Cover and cook for 5 minutes.
• In a frying pan, heat the oil, then add the remaining onion and cook over a high heat, stirring, until brown. Remove from the heat and pour the contents of the frying pan over the eggs. Serve hot.

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