Egg curry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salad oil |
| ½ | cup | Chopped onion |
| 1 | Clove garlic, crushed | |
| 1 | teaspoon | Crushed coriander seed |
| ½ | teaspoon | Ground turmeric |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ginger |
| ⅛ | teaspoon | Cayenne |
| 2 | Chicken-bouillon cubes, | |
| Dissolved in 1 1/2 cups | ||
| Boiling water | ||
| 6 | Hard-cooked eggs, halved | |
| Lengthwise | ||
| 1 | teaspoon | Salt |
| 1 | cup | Cooked peas, drained |
| 1 | teaspoon | Lemon juice |
| 4½ | cup | Cooked white rice, drained |
Directions
1. In hot oil in medium skillet, saute onion and garlic until tender-about
5 minutes.
2. Add coriander, turmeric, cumin, ginger, and cayenne; cook stirring, 2
minutes.
3. Add bouillon; simmer slowly 10 minutes, or until mixture is slightly
thickened.
4. Add eggs, salt, and peas; simmer gently until thoroughly heated-about
5 minutes. Add lemon juice. Serve over hot rice.
Submitted By MICHELLE BRUCE On 12-03-94