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Egg Curry Masala

5 eggs

2T butter

1 onion, chopped

1 clove garlic, finely chopped

2 t finely grated fresh ginger

½ c Dulcet Mild Indian Curry Ketchup

½ c water

¼ c roughly torn cilantro

 

1.  Hard boil the eggs, cool quickly under cold running water, shell, halve and set aside.

2.  In a med-sized skillet over medium high heat, melt butter, add the onions and sauté for 5 minutes.

3.  Add the garlic and ginger and sauté until soft and golden brown.

4.  Reduce the heat to medium, stir in the Mild Indian Curry Ketchup and water .

5. Add the cilantro and the halved eggs, spooning the sauce over the eggs until heated through.

Serve with rice

Serves 4

 

To contact us, please email GreatFood@DulcetCuisine.com


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