3 tbsps vegetable oil
2 oz onion, finely chopped
1" cube ginger, grated
1 fresh green chilli, finely chopped
1/2 pt single cream
1 tbsps lemon juice
1 tsp ground roasted cumin
1/8 tsp cayenne
1/2 tsp salt
1/4 tsp garam masala
2 tsps tomato paste
1/4 pt chicken stock
6-8 hard boiled eggs,halved
1 tbsp fresh coriander, chopped
Instructions...
1) Heat the oil over a medium heat in a large frying pan.
When hot put in the onions. Stir and fry for about three
minutes or until the peices are browned at the edges.
2) Put in the ginger and chilli. Stir and fry for a minute.
Put in the cream, lemon juice, ground roast cumin,
cayenne, salt, garam masal, tomato paste and chicken
stock.Stir to mix thoroughly and bring to a simmer.
3) Put all the egg halves into the sauce in a single layer,
cut side up. Spoon the sauce over them. Cook over a
medium heat for about five minutes, spooning the sauce
over the eggs. Serve sprinkled with fresh coriander.
