| Time | Servings | Difficulty |
|---|---|---|
| 00:10 | 2 | Easy |
Introduction
To share
Curry eggs or egg curry are a super simple Indian specialty composed of a very fragrant sauce with spices and hard-boiled or soft-boiled eggs according to taste.
The extra thing:
- Serve with homemade naan
- Add fresh curry leaves for more flavor
- See all my Indian recipes
Ingredients
| 30 g unsalted cashew nuts | |
| 400 g crushed tomatoes | |
| 3 shallot | |
| 2 clove of garlic | |
| 2cm ginger | |
| 2 tbsp peanut oil | |
| 1 tbsp garam masala | |
| 1 tsp coriander powder | |
| 0.5 tsp ground cumin | |
| 1 tbsp ground turmeric | |
| 1 tbsp tomato puree | |
| 4 egg cuits mollets ou durs | |
| 2 tbsp coriander fraîchement ciselée |
Instructions
|
1
|
Pour the cashew nuts into the bowl of a blender with the crushed tomatoes. To book.
|
|
2
|
Peel and chop the shallot, garlic and ginger together.
Pour the oil into a frying pan and bring to medium/low heat. Add the shallot/garlic/ginger mixture with the spices and cook for 3 minutes. |
|
3
|
Stir in the cashew/tomato puree and the tomato purée. Adjust seasoning.
|
|
4
|
Arrange the cooked eggs on the sauce, cover them with the sauce and serve.
Sprinkle with fresh cilantro and serve. |
