Sunday, March 16, 2014
Spicy Egg Curry
Ingredients
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chilis(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomatos(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)
Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)
3 Small Onions(Sliced)
2 Small Yellow Capsicums/Peppers(sliced)
2 Large Flat Mushrooms(halfed then sliced)
approx 2 inch Fresh Ginger(chopped small)
approx 2 Cloves Garlic(chopped small)
4 Birds Eye Red Chilis(de-seeded chopped)
1 Red Chili(de-seeded chopped small)
approx 7 Cherry Tomatos(blended)
Olive Oil
Water
2 Boiled Eggs(freshly cooked,peeled and placed into cold water)
Spices
1 Tbsp Turmeric
1/2 Tbsp Coriander
Small 1/2 Tbsp Cumin
1/4 Tbsp Garam Masala
Large Pinch Dried Coriander Leaves
Sprinkle Sea Salt and Black Pepper(optional)
In some olive oil fry your onions until browned.
Grind or blend your garlic and ginger into a paste(a little water may be needed) and add to your pan. Cook for a minute making sure to stir.
Add your chilis, all your spices and drizzle some more olive oil in.
After stiring for a minute add your cherry tomatos with a splash of water to loosen it all up.
Add your peppers/capsicums with the salt and black pepper(optional). Keep simmering for a minute or so then add your mushrooms - keep stiring.
Add a large pinch of dried coriander.
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When your mushrooms start cooking add your eggs .
Simmer with a lid on (if possible) for a few minutes making sure the eggs are heated through turning them over once.
Enjoy Jeenas Spicy Egg Curry Recipe! :)
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