Egg Curry

Egg Curry is one of the easiest indian dish to make (along with Chana Masala, a.k.a Chole)My mom is the indian expert here, I merely try to follow in her foot steps. My egg curry has been a mixture of several recipes through the course of ten years. This particular dish tonight was made in a hurry. I had no meat, and barely some vegetables. But I did have eggs, and always keep my indian spice rack nearby.


Egg Curry

Serves 4

4 eggs, boiled and sliced
half can of whole peeled tomtatoes
1 medium red onions sliced
2 medium garlic crushed
1/2 teapsoon ginger
1/3 cup tamarind paste
1/2 tspn turmeric
1 tspn coriander powder
1 tspn red chili powder
1 tspn garam masala
Salt and Pepper to taste
Garnish:
coriander leaves
lemon Juice

Tamarind Paste:
you can either buy this, or make it. I buy the dried tamarind from the indian store. Soak a handful in hot water. After ten minutes, squeeze and mash till the juice is nice and thick. Throw away excess tamarind skin and seeds from the sauce.
Thick juice is the tamarind paste. Set aside.

Sautee sliced onion with crushed garlic in a saucepan till about half way soft. About 5 mins. Gather about 4-5 small whole peeled tomatoes and slice in half. Place the onions and tomatoes in a food processor. Blend the ingredients, but not to a complete sauce. Leave it chunky (thats the way I prefer it). In the same sauce pan, add the ginger, turmeric, coriander, red chili powder and mix well. Add in about 3 tablespoons of some of the tomatoe juice remaining in the can. Mix and sautee all spices togther, till it starts to boil and thicken. Add the onion-tomato mixture. Blend well and mix till it starts to bubble. Add in the tamarind sauce and garam masala (this masala always goes in last because it has a tendency to evaporate rather quickly). Mix well. Add the 4 sliced eggs on top along with about a 1/3 cup of water. Mix all and boil for about five minutes covered.

Garnish with coriander leaves and lemon juice. Serve with fresh rice or bread.