Buy all ingredients right below the recipe
INGREDIENTS
- 60 g tikka curry paste
- 3 cloves garlic
- Ginger (approx. 5 cm long)
- 3 tablespoons oil
- 200 g chopped red onion
- 200 g chopped tomatoes
- 8 boiled eggs
- 2 tablespoons coriander for serving
- 50 ml coconut milk
- Salt
SIDE DISH
- Basmati rice
- Naan bread
YOU WILL ALSO NEED
- Clip-top jar
PREPARATION
- 1First, prepare the garlic-ginger paste. Put the garlic, ginger, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Blend until creamy. This mixture can be stored in the refrigerator in a sealed container or clip-top jar for a longer period, so you can prepare multiple batches.
- 2Sauté the onion with 2 tablespoons of garlic paste in 2 tablespoons of oil for about 3-4 minutes, until golden brown.
- 3Add the chopped tomatoes and 50 g of tikka curry paste, then cook.
- 4You can add coconut milk, 100 ml of water, and salt to taste.
- 5Heat the oil in a pan, add 10 g of curry paste and the peeled boiled eggs. Cook until the boiled egg whites are lightly browned.
- 6Cut the eggs in half and add them to the sauce.
- 7Garnish with coriander and serve with rice or naan bread.
