Egg Curry for Systemabuser

Madhur Jaffrey's Egg Curry - Yum

3 tablespoons vegetable oil
2ozs (50gms) onion, peeled and finely chopped
1" (2.5cm) cube of fresh ginger, peeled and finely grated
½ -1 fresh, hot green chilli, seeded and finely chopped
½ pint (275ml) single cream
2 tablespoon lemon juice
1 teaspoon ground cumin seeds
one eighth teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon garam masala (see footnote)
2 teaspoons tomato purée
¼ pint (150ml) chicken/vegetable stock
6-8 hard-boiled eggs, peeled and cut crosswise into halves
1 tablespoon finely chopped fresh coriander

Heal oil over medium heat in large, non-stick frying pan. When hot, put in onions. Stir and fry for about 3 mins, or until the pieces are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute. Now put in
the cream, lemon juice, ground roasted cumin, cayenne, salt, garam masala, tomato purée and chicken stock. Stir to mix thoroughly, then bring to simmer. Simmer for 5 minutes on a meduim heat or until the sauce has thickened. Add the halved eggs and simmer 1 min more to warm through. Serve with rice.

I sometimes put in 1tsp of turmeric. Enjoy, xxx