Boiled Egg Curry

Heat half the canola oil in a deep pan over medium heat. Add the chopped onions and fry until they turn golden brown.

Ingredients

1 piece of Onion

15 mL of Canola Oil

Equipment

Frying Pan

Wooden Spoon

Transfer the fried onions to a food processor along with the fresh tomatoes and green chillies. Pulse until you achieve a smooth, uniform paste.

Ingredients

Onion

2 pieces of Tomato

2 pieces of Green Chilies

Equipment

Food Processor

Return the pan to medium heat with the remaining canola oil. Add the onion-tomato paste and sauté for 2-3 minutes.

Ingredients

Onion

Canola Oil

Tomato

Equipment

Frying Pan

Wooden Spoon

Stir in the ginger, garlic, and spice blend. Continue to fry the mixture until the oil begins to separate from the gravy.

Ingredients

15 mL of Ginger

3 cloves of Garlic

15 mL of Spice Blend

Equipment

Frying Pan

Wooden Spoon

Pour in the water and bring the gravy to a gentle boil. Carefully add the halved boiled eggs and simmer for 10 minutes until the sauce thickens to your desired consistency.

Ingredients

Egg

Water

Equipment

Frying Pan

Wooden Spoon

Garnish with fresh coriander leaves and serve hot alongside rice or flatbread.

Ingredients

15 mL of Coriander Leaves

475 mL of Rice

2 pieces of Flatbread

Equipment

Serving Dish