Egg Curry

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I finally did it! Egg curry. Large finely chopped onion fried until golden brown, tin of tomatoes, turmeric, garam masala, chilli, coriander and hard boiled eggs. So easy!

The recipe I used is from Madhur Jaffrey’s book, Curry Nation, which is full of lush recipes all created or adapted by Brits, highlighting our national obsession with curry. Something I hope we never get over.

The curry was spicy but not too fiery, with a nice balance of flavours. The eggs were delicious; scooping out the yolk and filling it with the curry sauce was particularly scrumptious.