Ingredients
8 Boiled eggs
2 Onion
1 tablespoon Fennel seeds
2 Green cardamom
1 Bay leaf
3 tablespoons Almond meal
100 ml Cream
300 ml Milk
Salt to taste
1/4 teaspoonTurmeric
1/4 teaspoonChilly powder
1 tablespoon Oil or butter/ ghee for cooking
Peel boiled eggs and cut into half lengthways and set aside.
Finely chop or purée two Spanish red onions. In a heavy based saucepan, heat oil or cooking medium of choice. Add bay leaf, fennel seeds and crushed cardamom. Stir for 30 seconds and add the chopped or puréed onions. Sauté the mixture until it changes colour ( the moisture reduces and the mixture darkens) and reduces add the almond meal and continue cooking on low flame, constantly stirring to ensure it does not catch. If you are worried that it may, add some water or milk, which deglazes the pan and also helps a soften the mixture. Cook for 5 minutes and then add the milk a little at a time to ensure you get the right consistency. Add the powdered spices, mix and add cream and boiled eggs. If the curry is too thick, you can add more milk or cream to get the desired consistency. Serve warm with flat bread.
Finely chop or purée two Spanish red onions. In a heavy based saucepan, heat oil or cooking medium of choice. Add bay leaf, fennel seeds and crushed cardamom. Stir for 30 seconds and add the chopped or puréed onions. Sauté the mixture until it changes colour ( the moisture reduces and the mixture darkens) and reduces add the almond meal and continue cooking on low flame, constantly stirring to ensure it does not catch. If you are worried that it may, add some water or milk, which deglazes the pan and also helps a soften the mixture. Cook for 5 minutes and then add the milk a little at a time to ensure you get the right consistency. Add the powdered spices, mix and add cream and boiled eggs. If the curry is too thick, you can add more milk or cream to get the desired consistency. Serve warm with flat bread.
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