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Egg Curry

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Description

This is a quick solution to a curry when there is no meat or fish. Best eaten hot over white rice. Garnish with cilantro leaves.

Ingredient:

  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 teaspoon garlic paste
  • ½ teaspoon ginger paste
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon chile powder
  • ¼ teaspoon ground black pepper
  • ¼ cup tomato puree
  • 1 ¼ cups water
  • 1 tablespoon vinegar
  • salt to taste
  • 4 hard-boiled eggs, halved