Madras Egg Curry
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Butter||1⁄4 Cup (4 tbs)|
|Curry powder||1 1⁄2 Tablespoon|
|Tomato paste||2 Teaspoon|
|Water||1 Cup (16 tbs) (Or Enough)|
|Lemon juice||To Taste|
|Hard cooked eggs||6 , cut in half lengthwise|
1. Saute the onion and garlic in the butter two to three minutes. Add the curry powder, tomato paste and about one cup water, or enough to make a thin sauce. Simmer about ten minutes and add salt and lemon juice to taste.
2. Add the eggs, reheat and serve with rice and accompaniments such as chopped peanuts, raisins, grated orange rind, chopped parsley, chopped onion, chutney and coconut.