sharing recipes from one generation to the next
This dish makes a regular appearance on our weekly menu, accompanied by Carrot and Cashew Nut Pilau, simple steamed green vegetables and a dollop of thick natural yoghurt.
The luscious tomato sauce is spiced using the previously posted basic spice mixtures
6 small eggs, boiled, peeled and halved
2 tablespoons grapeseed oil
1 small onion, chopped
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
½ teaspoon ground chilli
4 cloves garlic crushed
3cm fresh root ginger grated
½ cup hot water
Salt to taste
1 teaspoon garam masala
Heat the oil and sauté the onion until transparent. Add the ground spices and sauté for a few seconds. Add the garlic, ginger, tomatoes and water and cook until the tomatoes are soft and pulpy.
Season with salt to taste, stir through the garam masala, then place the halved eggs on top to warm through. Serves 4 with other dishes.
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Your photography is incredible! What camera do you shoot on? I’m absurdly hungry now.
I use a Nikon D90 SLR with an 18 – 105 mm lens for blog photos. Lucky for me I live in a very light house, so I use only natural light. Since the sun has dropped in the sky I have had to put the camera on a bench tripod for longer exposures. I still feel it’s a bit of a hit and miss situation, but thanks for the lovely compliment
Your weekly menu? Menu?! Good heavens, Sandra, you’re going to have to adopt me.
Just a fancy way to say what lands on the dinner table! 😄
Delicious and simple… perfect!
ooh, that looks delicious for a nice brunch!
Yes a great dish for brunch! A symphony of flavours and textures
This definitely looks good! Eggs in curry = heaven. Yummeh!
Yes, very yummy!
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