5 Spices, 50 Dishes by Ruta Kahate

Author:Ruta Kahate
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2007-05-25T16:00:00+00:00

Heat 3 tablespoons of the oil in a large pan over medium heat and sauté the onion until it turns very dark brown. Add the coriander, ginger, garlic, cumin, turmeric, and cayenne, and stir constantly over medium heat until the mixture turns golden brown, about 3 minutes. This will happen quickly, so be careful it doesn’t burn. Whisking constantly, add the yogurt to the onion mixture. Turn the heat down to low and simmer until the yogurt thickens and the oil separates and begins to float on top. Add the water, salt, and sugar and bring to a boil again, then turn the heat down to a simmer.

Meanwhile cut the eggs lengthwise into halves. Heat a medium skillet over medium heat, add the remaining tablespoon of oil, and place the eggs, cut sides down, in the pan. When they brown slightly, turn them over and repeat on the other side. (I do this to seal the yolks in so they don’t fall out into the curry later.)

Add the browned eggs to the curry sauce and simmer for an additional minute to heat through. Serve immediately.

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