Trying to get the men folk back into having fish one night and a vegetarian meal another night each week. With the number of eggs we have, egg curry is perfect. M not overly fond of this so will save for an evening when it is just Mr B and me (recipe serves 2-3)
Based on
http://www.honeywhatscooking.com/2010/05/dhaniya-egg-curry-inspired-by-my-hubby.html
to convert to UK and my slight variations on ingredients:
6 hard boiled eggs - [for the perfect boiled egg cover with water, bring to boil, take off heat and leave for 10 mins] shelled and halved widthwise
1tbsp veg oil
0.5tsp black mustard seeds
1.5 tsp cumin seeds
0.5 tsp turmeric powder
2 tsp garlic and ginger puree
1 large green chilli - finely chopped (keep seeds if you like hot)
2 medium onions - chopped
3 large tomatoes - chopped
1.5tsp ground coriander
0.5tsp chilli powder
8 fl oz water
0.75 tsp garam masala
2 handfuls fresh coriander - chopped
Heat oil. Add mustard seeds. When they start popping add cumin seeds and turmeric. Stir for 30 seconds then add the garlic, ginger and green chilli and fry for further 30 seconds.
Add onion and fry, stirring frequently on a medium heat until they turn translucent. Add the tomatoes, chilli powder and ground coriander, cover and cook for 15 minutes stirring occassionally.
Carefully stir in eggs and water. Cover and cook for further 15 minutes.
Turn off the heat. Mash some of the egg yolk into the sauce to thicken. Add garam masala, fresh coriander and salt to taste. Leave for 30 minutes for flavours to 'develop'.
Serve with either wedges of Naan bread or rice.