Egg Curry

Egg Curry

Still on my egg trip, I made Egg Curry last night for dinner and served it with home-made Chapatis and a Cauliflower curry. This is a hit with everyone and I try to make it once every 6-10 days especially towards the end of the week when I run out of fresh produce.
I have many ways of making an egg curry and this is but one of them. If you are very health conscious and do not use much oil in your cooking, this curry recipe is not for you.
We woke up to a foggy morning and while it's not cold (average 12°C in the day), it's depressing living in the country and facing a grey sky. Somehow it didn't bother me that much when I was living in Paris. Speaking of which there is going to be a meeting this evening among all the co-owners of our building in Paris and we wouldn't be able to attend it. Once again, in our absence, they are going to vote for a zillion repairs and renovations to be done and they will succeed because it's by majority vote. When you buy a flat in Paris you don't just pay a mortgage, every other month we receive a bill for maintenance, repairs, renovations, a new lift, new paint job, new bins, new letter box, new door, new pipes etc etc. I've been in my Italian house for nearly 3 years now and nobody ever comes here to repair or repaint anything. They should reduce my rent.

Egg Curry
(serves 5) :
8-10 Eggs (hard-boiled, peeled and sliced into 2)3 Tbsp Ginger-Garlic paste1 Onion (diced)2 Bay leaves1 fresh Green Chilli (sliced)2 Tsp ground Turmeric2 Tsp ground Cumin2 Tsp ground Coriander2 Tsp ground Cinnamon1/2 Tsp ground Cloves1 Tsp ground Chilli2 Tsp ground Garam Masala1 Tsp ground Black Pepper3 Black Cardamoms1 small Tomato1/2 cup hot Water1-2 Tsp Salt1 cup Yoghurt mixed with 1/2 cup WaterMilk (optional)
Heat up about 4-5 Tbsps of vegetable oil in a frying pan.
When it's hot, add all the ground spices.
The spices will turn darker in colour and the oil may smoke. Add the onion, ginger-garlic paste, green chilli and bay leaves.
Place the egg halves flat-surface-down in the oil.
Throw in the black cardamoms and chopped tomatoes. Add the salt
Stir in the hot water. Let the curry simmer for a few minutes.
Stir in the yoghurt mixture taking care not to leave any lumps.
Simmer till the oil separates from the spices.
If the curry is too strong, add some milk.
Serve hot with chapatis.