Boiled egg curry with peas

Name: Boiled egg curry with peas
Total time: 1800 s
Yield: 2-4 servings
Cuisine: British
Ingredients: Hard boiled eggs; 2 Tbs frozen peas (optional); 2 Tbs curry powder (Brinda's own homemade curry powder); 1 medium size onion - chopped; Vegetable oil to cook; leaves Few curry; 1 medium size tomato - chopped; 1/2 tsp fenugreek seeds; 1 tsp dry fenugreek leaves; to taste Salt; Enough water for the sauce; leaves Freshly chopped coriander; Some chopped spring onion (optional); 1 tsp garam masala

Brinda Bungaroo @BrindaB

I would say most probably one of the easiest easy curry ever. Ready in no time, simply hard boiled egg cooked in a really thick curry sauce. Elevate the dish with freshly chopped herbs enjoy with plain boiled rice.
Its a dish that reminds me of when we were little and my mum will rustle up this special curry when we had last minute visitors that turn up almost at meal time.
Also boiled egg was always a birthday treat for us, on our birthdays mum will boil and egg for us to have as a little treat.
It was like having the whole Easter cream egg all for yourself, such a treat.
To note cauliflower florets can be added to this curry too..as we call it in Mauritius "carri lichoufleur ek disef". But here I've added frozen peas instead.
#MyCookbook

Brinda Bungaroo @BrindaB

Saved

Ingredients

30 minutes

2-4 servings

Hard boiled eggs
2 Tbsfrozen peas (optional)
2 Tbscurry powder (Brinda's own homemade curry powder)
1medium size onion - chopped
Vegetable oil to cook
leavesFew curry
1medium size tomato - chopped
1/2 tspfenugreek seeds
1 tspdry fenugreek leaves
to tasteSalt
Enough water for the sauce
leavesFreshly chopped coriander
Some chopped spring onion (optional)
1 tspgaram masala

Saved

Steps

30 minutes

1

Boil the eggs, leave to cool down then remove the shell.
2

Using a sharp knife, carefully mark the egg across lengthwise. Only to create a line across.
3

In doing so it helps the curry sauce to flavour the egg better and also gives a nicer look.
4

Alternatively you can fry the peeled boiled egg, which also give another depth to the plain boiled egg.
5

To make the sauce:
6

Heat some oil in a saucepan or wok. Add the onion and cook for a few seconds.
7

Add the curry leaves, fenugreek seeds, curry powder. Cook for 1-2 minutes.
8

Add the chopped tomatoes, season with salt and leave to simmer for another 2 minutes.
9

Stir so the curry does not burn. As it cooks, the oil start to ooze out.
10

Add a little water, using a spoon break the tomato and mix through well to make a thick paste with the curry sauce.
11

Now add a little more water, enough to create a thick curry sauce.
12

Cover and leave to simmer for about 10 minutes. Enough time to cook thr curry and the rest of the ingredients.
13

Once the curry is thickened. Add the eggs in, spoon over the curry sauce.
14

Add the frozen peas if using
15

Cover with a lid, leave to simmer for another few minutes.
16

Drizzle with a little more oil. Sprinkle the chopped coriander and garam masala.
17

Add the spring onion if using.
18

Cover and leave the curry to continue its magic.
19

Serve with plain boiled rice or any bread of your choice.