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egg curry – south Indian restaurant style

yield: 4 total time: 25 minutes
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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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