Egg Curry Recipe

Egg Curry Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Salad oil,
Dissolved in 1 1/2 cups,
1/2 cup: Chopped onion,
Boiling water,
1 Clove: garlic, crushed
6: Hard-cooked eggs, halved
1 tsp: Crushed coriander seed,
Lengthwise,
1/2 tsp: Ground turmeric,
1 tsp: Salt,
1/4 tsp: Ground cumin,
1 cup: Cooked peas, drained
1/4 tsp: Ginger,
1 tsp: Lemon juice,
1/8 tsp: Cayenne,
4 1/2 cup: Cooked white rice, drained
2: Chicken-bouillon cubes,

Directions:

1. In hot oil in medium skillet, saute onion and garlic until
tender-about
5 minutes.
2. Add coriander, turmeric, cumin, ginger, and cayenne; cook
stirring, 2
minutes.
3. Add bouillon; simmer slowly 10 minutes, or until mixture is
slightly
thickened.
4. Add eggs, salt, and peas; simmer gently until thoroughly
heated-about
5 minutes. Add lemon juice. Serve over hot rice.
Submitted By MICHELLE BRUCE On 12-03-94


Source from luhu.jp