Aug 10, 2011

Egg Curry

I just love egg curry.  It is so delicious.  This is a great vegetarian dish.  Serve with a salad and you have a complete meal. The key to any dish is the sauce, in Morocco, it is all about the sauce, it is the same way for India too.  The smell of the spices fills the air and can be intoxicating.


10-12 hard boiled eggs, don't cook longer than 10 minutes
4 TBS oil
2 bay leaves
6 whole cloves
1 inch stick cinnamon
1 tsp fennel seeds
1 tsp cumin seeds
1\2 tsp turmeric
2 tsp coriander powder
chili powder to taste
1 can of tomato puree
2 onions, chopped
salt\pepper to taste
1 1\2 - 2 cans of coconut milk 
Cilantro, for garnish

Boil the eggs until the middle is firm.  Peel and set aside.  Heat a large pan on medium heat, add oil and then add the spices. Simmer for about 2 minutes until you can smell the spices mingling together.  Then add the onions and cook until the onions are translucent.  Next add the coconut milk, tomato puree and simmer for about 15 minutes or until the sauce is thick.  Lastly, cut the eggs in half and place yolk side down in the pan or you may leave them whole.  Simmer until the eggs are warm through. Garnish with chopped cilantro. Serve with Polao.  Enjoy!