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An unusual yet delicious dish, Egg Curry was first introduced to the Indian subcontinent during the British ruling in India; an amalgamation of Western and Eastern cuisine. Colonial Britons typically ate hard-boiled eggs alongside curries as a simple yet tasty breakfast or lunch dish, and so the Egg Curry was born. Now a staple dish across much of India, our Egg Curry offers a light yet flavoursome feast, with hints of coconut taking your taste buds back to its Southern Indian roots.
Garlic and Ginger Paste Tyga Masala No. 22 Tyga Masala No. 27 Tyga Masala No. 2
You will need to buy: 1tsp Salt 3 tbs Vegetable oil/Rapseed Oil 6 Eggs 150ml Coconut Milk 2 Large Onions (250g) 2 Tomatoes (medium) Coriander (optional)
Vegetarian: Sweet Potato & Chickpea
Prep Steps 1 - 3. as recipe 4. Peel and dice 2 x sweet potato 5. Drain 1 400g tin of chickpeas
Cook Step 1. skip Steps 2 - 4 as recipe 5 Add 150ml coconut milk, sweet potatoes and chickpeas coating the vegetables in the sauce, cover and cook for 20-25 minutes, or until sweet potatoes are cooked. 6. Skip 7 Sprinkle with coriander (optional) and serve
Switch it up: Try using White Fish.
Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbi acid, Potassium sorbate, Sodium Metabisulphite). Tyga Masala No. 2: (Garam Masala, Coriander, Cumin & Turmeric). Cassia Bark. Tyga Masala No. 22: (Cumin seeds, Fennel seeds, MUSTARD seeds, Fenugreek seeds, Nigella seeds). Tyga Masala No. 27: (Ground Cumin, Ground Turmeric, yoghurt powder, MILK Chilli flakes)