Egg Curry

• 4 Tbsp. vegetable oil
• 1 large onion, sliced finely
• 4 cloves garlic, crushed
• 2 inch piece fresh ginger root, peeled
• 2 Tbsp. ground almonds
• 1 tsp. chili powder, or to taste
• 1 tsp. ground turmeric
• 1 tsp. ground coriander
• a little water
• 2 large dried chilies
• 14 oz. can chopped tomatoes
• 2 bay leaves
• sultanas or raisins
• 1 oz. Coco Lopez dissolved in 6 oz. boiling water
• 6 large hard boiled eggs, halved lengthwise
• salt to taste

1. Heat oil in large pan.
2. Fry onions till golden brown.
3. Mix garlic, ginger, almonds, chili powder, turmeric and coriander with a little water and grind into a paste.
4. Reduce heat and add the spice paste and whole dried chilies.
5. Fry gently for a few minutes.
6. Add the tomatoes, bay leaves, coconut mixture, sultanas and salt.
7. Allow to simmer for about 15 minutes, adding more water if necessary.
8. Check the seasonings and adjust if needed, then add egg halves, yolk side up.
9. Cover the eggs with the sauce and simmer for about 5 minutes.
10. Serve hot garnished with rice, banana slices, toasted coconut and chutney.
11. This sauce is also very good with cooked cubed chicken.

vegetable oil, onion, garlic, ginger root, ground almonds, chili powder, ground turmeric, ground coriander, water, chilies, tomatoes, bay leaves, sultanas, boiling water, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112897 (may not work)