Nana’s Egg Curry and Rice

2015-09-07
  • Yield : 6 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 2 tablespoons ground coriander
  • 2 tablespoons ground cumin
  • 1/2 teaspoon chili powder
  • 2 teaspoons ground turmeric
  • 1 tablespoon vinegar
  • 2 ounces water
  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 2 tablespoons fresh ginger, chopped
  • 6 to 8 cloves garlic, chopped
  • 6 to 8 medium tomatoes, chopped (or 3 cups)
  • 1 (8-ounce) can of tomato sauce
  • 1 pinch sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pepper
  • 1 dozen hard boiled eggs, peeled
  • 1/8 cup cilantro, chopped
  • 1 recipe rice, recipe follows
  • 2 teaspoons canola oil
  • 2 cups basmati rice
  • 3 cups hot water
  • Salt to taste
  • 6 cardamom seeds
  • 6 whole cloves
  • 1 stick of cinnamon
  • 2 to 3 drops of red Indian dye/food coloring

Method

Step 1

Mix first 4 spices with vinegar and water to make a thin paste. Set aside. 

Step 2

Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown. 

Step 3

Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick. 

Step 4

Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper. 

Step 5

Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.

Step 6

Preheat oven to 350 degrees F. 

Step 7

Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.

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