Keralan egg curry

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• Cooking time: 9 mins.
• Serves: 2

Ingredients

• 4 large British Lion eggs, hard-boiled
• 2-3 tablespoons vegetable oil
• 1 onion, finely chopped
• 3-4 cloves garlic, finely chopped
• 3cm piece ginger, grated
• 1-2 green chillies, finely chopped
• ½ tablespoon tomato purée
• ¼ teaspoon sea salt
• 3/4 teaspoon turmeric powder
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 3/4 teaspoon garam masala
• 1 tomato, finely chopped
• 200ml coconut milk
• 100g petite pois
• 2 tablespoons coriander leaves, chopped
• Chapattis or rice to serve

Method

Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside. Blend the oil, onion, garlic, ginger, green chillies and spices together. Heat a wok and add the paste and fry for 3-4 minutes.

Add the tomato, coconut cream and peas and simmer for 5 minutes. For the last 2 minutes of cooking add the boiled eggs. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

I always look for the Lion on eggs to guarantee the highest standards of food safety.  All Lion eggs come from British hens vaccinated against salmonella and are date-stamped for freshness.

Other Recipes

1. Chinese fried eggs
2. Indian scrambled eggs
3. Smoked salmon and Boursin omelette
4. Boiled egg and asparagus spears
5. Turkish eggs with Turkish toasts
6. Marmalade and Cointreau soufflé omelette
7. Old school frisée
8. ‘Cheat’s’ Croque Madame
9. Keralan egg curry
10. Huevos rancheros
11. Australian eggs Benedict
12. Healthy egg, ham and chips