Cheats Egg Curry
- 1 packet of The Spice Tailor Punjabi Tomato Curry
- 1 tsp. vegetable or olive oil
- 4 eggs, hard-boiled and halved lengthways
- 2 tbs. single cream (optional)
- Handful of freshly chopped coriander
- Heat the oil in a small saucepan. Add the spices from the packet and cook for 40 seconds or so (adding the chilli if you want the extra heat). Add both the sauce packets and bring to a boil, cook for 4-5 minutes. If you are eating this with rice, add a splash of water and bring back to the boil. Carefully add the egg halves, yellow side up and simmer gently, without stirring for 4-5 minutes.
- Turn off the heat, drizzle over the cream if using, and shake the pan for it to incorporate. Sprinkle over the coriander and serve straight from the pan or carefully place the egg halves in a serving dish and spoon over the sauce.
- Serve hot with rice or Indian breads.
- 1 packet of The Spice Tailor Punjabi Tomato Curry
- 1 tsp. vegetable or olive oil
- 4 eggs, hard-boiled and halved lengthways
- 2 tbs. single cream (optional)
- Handful of freshly chopped coriander
- Heat the oil in a small saucepan. Add the spices from the packet and cook for 40 seconds or so (adding the chilli if you want the extra heat). Add both the sauce packets and bring to a boil, cook for 4-5 minutes. If you are eating this with rice, add a splash of water and bring back to the boil. Carefully add the egg halves, yellow side up and simmer gently, without stirring for 4-5 minutes.
- Turn off the heat, drizzle over the cream if using, and shake the pan for it to incorporate. Sprinkle over the coriander and serve straight from the pan or carefully place the egg halves in a serving dish and spoon over the sauce.
- Serve hot with rice or Indian breads.