INGREDIENTS
Adapted from www.deliciousmagazine.co.uk
- 5 large eggs
- 2 russet potatoes, cut into medium dice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ginger
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, chopped
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 1 small can of crushed tomato
- 100 ml heavy cream
- chives, to garnish
Cook the eggs in boiling water for about 8 minutes.
Drain, cool slightly and shell. Slice into quarters and set aside. Peel and cut the potatoes into medium dices, and boil it in salted water for about 6 minutes, until tender but not falling apart. Drain and set aside.
Heat a frying pan over medium heat and dry fry the coriander, cumin, ginger, turmeric powder and cayenne pepper until fragrant, about 1 minute.
Add the oil to this mix and when it sizzles add the garlic, onion and celery.
Fry for about 10 to 12 minutes, until they start to brown.
In goes the crushed tomato. Cook until you see oil resurfacing. Reduce the heat a bit and add the potato and double cream to the pan and gently warm through. Season with salt and mix well, making sure you don't break the potato.
Pour the curry into a serving plate, place the eggs on top. Garnish with chopped chives just before you serve.
Cook the eggs in boiling water for about 8 minutes.
Drain, cool slightly and shell. Slice into quarters and set aside. Peel and cut the potatoes into medium dices, and boil it in salted water for about 6 minutes, until tender but not falling apart. Drain and set aside.
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Comments (5)
That looks yummy!
It looks absolutely devine and something my X would die for. In my case, it would put me in the hospital due to a severe reaction to any sort of red pepper. We wouldn't want that.
yum!!!!
that looks goooood