Egg curry

Name: egg curry
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 8 medium sized egg; 2 onion; 2 toe garlic; 2 el traditional olive oil; 2 dried laurel leaves; 1 el ground coriander ketoembar; 1 tl ground cumin; 1 tl ground turmeric (koenjit) canjit; 400 g peeled canned tomatoes; 0,5 tl cayenne pepper to taste; 4 twig fresh coriander

Recipe for an egg curry with lots of spices, onion and peeled tomatoes.

Ingredients

8 medium sized egg
2 onion
2 toe garlic
2 el traditional olive oil
2 dried laurel leaves
1 el ground coriander ketoembar

1 tl ground cumin
1 tl ground turmeric (koenjit) canjit
400 g peeled canned tomatoes
0,5 tl cayenne pepper to taste
4 twig fresh coriander

Directions

Boil the eggs in about 10 minutes. Let them scare and cool down. Peel and chop the onion. Peel and finely chop the garlic.
Heat the oil in a stir frying pan the onion for about 3 minutes. Fry the bay leaves, garlic, coriander, and cumin while stirring. Sprinkle the turmeric over it. Add the tomatoes with moisture.
Season with cayenne pepper and salt. Peel the eggs, halve them and heat them for 5 minutes in the curry. Cut the coriander above the curry. Serve with basmati rice.