Saturday, 13 February 2010

Tharri Wale Anday (Egg Curry) [#218]

I have long been a fan of Delia's Lentil and Egg Curry, so it is very good to have another version of egg curry to fall back on, and this is great. A tomato 'gravy' with finely chopped onion, garlic and ginger, spiced with a little red chilli, turmeric, ground coriander, cumin and garam masala, with fresh coriander added at the end. The hard-boiled eggs go in at the end too to warm through. I served this with a lovely vegetable pilaff - more onion and garam masala, with frozen organic peas, carrot and sweetcorn, all slowly braised with basmati rice and water until fluffy and tender. A very satisfactory Saturay night curry, better than any takeaway could ever be - naturally, this is from Anjum Anand

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