Whole Egg Masala

3 People
55 min.
easy

A protein-packed vegetarian meal featuring tender whole eggs in a deliciously creamy, spicy tomato gravy. Serve with fluffy basmati rice, crispy poppadums and fresh tomato & onion sambals for a satisfying dinner any day of the week.

Ingredients

6 hard boiled eggs, peeled
30 ml (2 Tbsp) vegetable oil
30 ml (2 Tbsp) butter
1 onion, finely chopped
10 ml (2 tsp) garlic and ginger paste
30 ml (2 Tbsp) Rajah Mild Masala Curry Powder
1 x 410 g tin chopped Italian tomatoes
a handful of fresh coriander, chopped
125 ml (½ cup) cream
5 ml - 10 ml (1 -2 tsp) sugar, to taste
salt and pepper, to taste
steamed basmati rice, to serve
crispy poppadums, to serve
fresh tomato and onion sambals, to serve

Cooking Method

Heat the oil in a wok or medium saucepan.
Pat the eggs with a paper towel to rid them of excess moisture. Fry the eggs in the oil until they become golden all over – about 4 minutes. Remove from the heat and set aside.
Add the butter and the onion, and cook over a low to medium heat until the onion is golden and caramelised.
Now add the garlic and ginger paste and cook for another 3 minutes. Stir in the Rajah Mild Masala Curry Powder and cook for a further minute.
Add the tinned tomatoes and leave to simmer over a low heat for 10 minutes.
Stir in the coriander and cream, and add sugar, salt and pepper to taste. Place the eggs back into the curry sauce and cook gently for 5 minutes.
Serve on fluffy basmati rice, with poppadams and tomato and onion sambals.