Recipe courtesy of Jennifer Mangum
Nana's Egg Curry and Rice
- Yield: 6 servings
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
2 tablespoons ground coriander
2 tablespoons ground cumin
1/2 teaspoon chili powder
2 teaspoons ground turmeric
1 tablespoon vinegar
2 ounces water
1/4 cup vegetable oil
1 large onion, chopped
2 tablespoons fresh ginger, chopped
6 to 8 cloves garlic, chopped
6 to 8 medium tomatoes, chopped (or 3 cups)
1 (8-ounce) can of tomato sauce
1 pinch sugar
1/4 teaspoon salt
1 teaspoon pepper
1 dozen hard boiled eggs, peeled
1/8 cup cilantro, chopped
1 recipe rice, recipe follows
Rice:
2 teaspoons canola oil
2 cups basmati rice
3 cups hot water
Salt to taste
6 cardamom seeds
6 whole cloves
1 stick of cinnamon
2 to 3 drops of red Indian dye/food coloring
Directions
- Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
- Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
- Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
- Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
- Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice.
Rice:
- Preheat oven to 350 degrees F.
- Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color.