| | Egg Curry & Rice Makes: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder
2 teaspoons ground turmeric
1 tablespoon vinegar
2 ounces water
1/4 cup vegetable oil
1 large onion, chopped
2 tablespoons fresh ginger, chopped
6 to 8 cloves garlic, chopped
6 to 8 medium tomatoes, chopped (or 3 cups)
1 (8-ounce) can of tomato sauce
1 pinch sugar
1/4 teaspoon salt
1 teaspoon pepper
1 dozen hard boiled eggs, peeled
1/8 cup cilantro, chopped
1 recipe rice, recipe follows
Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce.
Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
2 teaspoons canola oil
2 cups basmati rice
3 cups hot water
Salt to taste
6 cardamom seeds
6 whole cloves
1 stick of cinnamon
2 to 3 drops of red Indian dye/food coloring
Preheat oven to 350 degrees F.
Add oil to a medium (oven proof) saucepan or stockpot.
Add rice and saute until the grains turn white.
Add water, salt and spices and stir.
When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes.
Remove from oven, add a few drops of coloring and fluff with a fork to add color.