Egg Curry
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Hard boiled whole eggs, warmed in curry sauce, served preferably with basmati rice.
Ingredients:
Procedure:
1. In a tablespoon of clarified butter, fry the diced onion until golden brown
2. Add a chopped garlic clove and a piece of ginger, a teaspoon of garam masala, chilli spice and salt to taste
3. Let the dish boil, then add a tin of chopped tomatoes, simmer for about 8-10 minutes until the juices thicken
4. Sprinkle chopped coriander leaves on individual serving plates and serve preferably with cooked basmati rice.
Note:
Basmati Rice. In Pakistan, it is left to mature for two whole years to fully develop its nut-like flavour and aroma. Basmati rice is characterised by its long, slender, high-quality grain. Its typical advantage is that it does not stick when cooked. It is easily and quickly digestible, meets the principles of a healthy diet and is gluten-free. It is excellent in the preparation of exotic dishes, as well as an accompaniment to common European cuisine.
