Hard-boiled eggs in spicy cream sauce Madhur Jaffrey

Hard-boiled eggs in spicy cream sauce

The first time I made this, the sister of the person I was living with was coming to dinner. EGGS???!!!! What SORT of dinner food is that?

Maybe it isn’t. Maybe it’s lunch or breakfast or something. But…

But I adored it. Eggs and curry. They were born to be together.

Ingredients

3 tablespoons vegetable oil
1 small onion, peeled and finely chopped
1″ (2.5cm) cube of fresh ginger, peeled and finely grated
½ -1 fresh, hot green chilli, finely chopped – seeded if you are mouse, not man
1.5 cups (275ml) cream
1 tablespoon lemon juice
1 teaspoon ground, roasted cumin seeds *
a pinch of cayenne pepper
½ teaspoon salt
¼ teaspoon garam masala
2 teaspoons tomato purée
¼ pint (150ml) chicken stock
6-8 hard-boiled eggs, peeled and cut crosswise into halves
1 tablespoon finely chopped fresh coriander

Method

Heal oil over medium heat in large, non-stick frying pan, add onion and stir, frying for a few minutes until just starting to brown. Add the ginger and chilli, stir for a minute or so and then add all the other ingredients but the eggs and coriander. Give this a good stir to mix while bringing to a simmer.

Put all egg halves into the sauce in a single layer, cut side up. Spoon sauce over them. Cook over medium heat for about 5 mins, spooning sauce over the eggs frequently. By this time, the sauce should have become fairly thick and you’ve been gentle so the eggs are in one piece still. Well, two in a manner of speaking. You can just serve into plates or bring to the table in a serving dish, eggs neatly yolk side up with the sauce gently added to them. The coriander is now sprinkled on top.

Serve with rice. This is I can’t stop salivating good.

* Roast the cumin seeds in a small frying pan with a good heavy base. Keep an eye on them, you want them to turn a bit darker but NOT burn. They will smell ready. I make up a quantity of these now and then, keep some whole and grind some which will then live in its own container…

This recipe is Madhur Jaffrey’s. I’ve worded it to taste.

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