egg curry – south Indian restaurant style
yield: 4
total time: 25 minutes
Ingredients
- 2 teaspoons spice mix indian restaurant, or curry powder - recipe link below
- 1/2 teaspoon chili powder kashmiri, or 1/4 tsp cayenne mixed with 3/4 tsp paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons oil
- 3 cardamom pods green
- 2 inches cassia bark cinnamon stick
- 1/2 teaspoon mustard seed
- 1/4 teaspoon cumin seed
- 1 tablespoon garlic /ginger paste - recipe link below
- 2 green chilies
- 1/2 seed
- 1 tablespoon tomato paste with enough water to dilute to the consistency of pasatta
- 15 ounces base curry
- 1/2 cup coconut milk
- 15 curry leaves fresh, not dried. If you can't get them fresh leave them out.
- 2 tablespoons tomato diced
- 1 green chili diced
- 4 eggs hard-boiled
Nutrition
- Calories : 290 calories
- Carbohydrate : 12 grams
- Cholesterol : 210 milligrams
- Fat : 23 grams
- Fiber : 3 grams
- Protein : 11 grams
- SaturatedFat : 9 grams
- Sodium : 660 milligrams
- Sugar : 5 grams
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