Hard-boiled Eggs Masala
Madhur Jaffrey's curried eggs recipe is the perfect midweek meal for a simple lunch or dinner. Bring together hard-boiled eggs in a thick, tomato-y masala sauce. Joy!
From the book
These can be whipped up quickly for lunch or supper. They may be served with rice or even bread (toasted or plain).
|½ tsp||chilli powder|
|½ tsp||ground turmeric|
|1 tsp||ground cumin|
|1 tsp||ground coriander|
|1 tsp||lemon juice|
|Freshly ground black pepper|
|2 tbsp||vegetable oil|
|½ tsp||cumin seeds|
|75g (3oz)||onion, peeled and finely chopped|
|1cm (½in)||piece fresh ginger, peeled and finely chopped|
|250ml (8fl oz)||tinned chopped tomatoes (or lightly drained, tinned whole tomatoes, finely chopped)|
|3–4 tbsp||chopped green coriander|
|4||hard-boiled eggs, peeled and cut into halves lengthways|
Combine the chilli powder, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper and 1 tablespoon water in a small bowl and mix.
Put the oil in a medium-sized, non-stick frying pan and set over highish heat. When hot, add the cumin seeds. Ten seconds later, add the onion and ginger. Stir and fry until the onion turns medium brown. Add the spice paste. Stir and cook for 15 seconds. Now add the tomatoes and sugar and bring to a simmer. Cover and simmer gently for 10 minutes.
Add the green coriander, stirring once or twice, then lay the cut eggs in the sauce and spoon more sauce over them. Cover and simmer gently for 2–3 minutes.