This is just perfect for a light supper and can be whipped up quite quickly.Serve with rice or any bread.

1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp garam masala
1 tsp ground coriander
1 tbsp lemon juice
1/2 tsp salt
2 tbsp olive or groundnut oil
2 oz onion,finely chopped
1 in piece of fresh root ginger,grated to a pulp
2 tsp tomato puree
1/4 pint chicken stock
1/2 pint single cream
2 tbsp chopped coriander
6-8 hard-boiled eggs,peeled and cut lengthways in half
freshly ground black pepper

1. Mix the cayenne,cumin,garam masala,coriander,lemon juice,salt and some black pepper with 1 tbsp of water in a cup. Set aside.

2. Put the oil in a large frying pan and set it over a medium high heat. When it is hot,add the onion and stir fry until it turns brown at the edges. Add the ginger and stir for 10 seconds,then add the paste from the cup and stir for 30 seconds.Stir in the tomato puree,chicken stock,cream and fresh coriander and bring to a simmer. Cover and simmer gently for 2-3 minutes.

3. Lay the egg halves in the sauce ina single layer and spoon the sauce over the top. Cover and simmer very gently for another 2-3 minutes,then serve.


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