Egg Curry

Cook hard for approx. 2 min. Immediately cool, peel and cut in half.

While making the eggs, remove the peel from the onions and chop. Also chop the coriander or parsley. Remove the peel from the ginger and grate finely. Press the garlic cloves through a press and mix with the ginger.

Heat the oil in a wide pan or wok. Pour in the cumin and roast lightly. Then add the onion and sauté until translucent. Stir in the ginger garlic and tomato puree, add the garam, turmeric, chili spice masala and water. Do everything while stirring for eight to ten min.

Place the eggs exactly in the curry, drizzle the heavy cream over it and sprinkle everything together with parsley or coriander.

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