Some curries take a long time to cook, but this is nice and quick!
2 eggs per person
oil for frying
2 tablespoons of brown sugar
2 tablespoons of vinegar
knife and board for chopping
spoon for stirring
ten minutes to boil eggs
ten minutes to make curry
(you may need to cook rice as well)
- in the saucepan. When done (ten minutes should be enough), remove them.
- Put a little oil in the saucepan for frying. Peel and chop the and fry it for a bit. Add some curry spices, either curry powder, or if you want to use your own, then cumin, cinnamon, coriander, paprika and chilli, plus some salt. You can make it as hot, or mild, or tasty as you want. Fry a bit more.
- Add the sugar and vinegar and stir to dissolve. I use and , but use what you want.
- Take the shells off the boiled eggs and cut them carefully in half. Put them cut side up in the saucepan and arrange the curry round them. Add a little water and spoon the curry over the eggs. Cook a little.
- Serve with or perhaps some nan bread. In the picture above, I've added some peas to the rice while cooking it. The rice can be cooking while you are making the curried eggs.
© Jo Edkins 2007 -