Nine minute Keralan egg curry recipe

• 4 Large eggs, hard boiled
• 3 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 Garlic cloves, finely shopped
• 1 Piece of ginger (3cm), grated
• 1 Green chilli, finely chopped
• 0.5 tbsp Tomato puree
• 0.25 tsp Sea salt
• 0.75 tsp Turmeric powder
• 0.5 tsp Ground cumin
• 0.5 tsp Ground coriander
• 0.75 tsp Garam masala
• 1 Tomato, finely chopped
• 200 ml (7fl oz) Coconut milk
• 100 g (3.5oz) Petite pois
• 2 tbsp Coriander leaves, chopped
• 2 Chapattis or rice

1. Remove the shell from the boiled eggs (Gizzi uses free range), halve & put aside.
2. Blend the oil, onion, garlic, ginger, green chillies and spices together.
3. Heat a wok and add the paste and fry for 3-4 minutes.
4. Add the tomato, coconut cream and peas and simmer for 5 minutes.
5. For the last 2 minutes of cooking add the boiled eggs.
6. Serve the egg curry hot, garnished with coriander leaves, with chapattis or rice.

eggs, vegetable oil, onion, garlic, ginger, green chilli, tomato puree, salt, turmeric, ground cumin, ground coriander, garam masala, tomato, coconut milk, pois, coriander leaves, rice

Taken from www.lovefood.com/guide/recipes/12705/gizzi-erskines-nine-minute-keralan-egg-curry (may not work)