This curry started off as a mishmash of neglected fridge items, but ended up being exactly what I needed on a cold Friday night. Egg curry is a firm favourite in our family and is pretty quick to cook up when the fridge is bare, and you can throw in anything else you have on hand - in this case a big bunch of silver beet.
To serve four, you will need:
8 eggs, hard boiled, peeled and sliced in half
3 tablespoons of oil
1 clove of garlic, crushed
1 inch of ginger, crushed
1-2 green chillies, chopped
2 tomatoes, grated or finely chopped
1 tablespoon of bottle masala (or any other good quality curry powder)
half a teaspoon of salt
half a teaspoon of sugar
1 stock cube, crumbled up
1 tablespoon of tomato paste
1/2 a tin of coconut milk or cream
fresh lemon juice
Heat the oil in a heavy based pan. Add the garlic, ginger and chilli and keep frying until they start to smell cooked. Add the tomatoes, the bottle masala, salt and sugar and stock cube, and stir well until it starts to become glossy. Add a tablespoon of tomato paste, and then some water, bit by bit, to make the gravy.
Cover and simmer for 20 minutes or so until done, then as an option add any vegetables you want (like silver beet in this case) and cook for a few more minutes. Taste for salt, and stir in the coconut milk. At last, take your sliced hard boiled eggs and arrange them on the surface of the curry, cooking for another minute or so until warm. To finish, squeeze in some fresh lemon juice and top with coriander.