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Egg curry


  • 8 hard-boiled eggs

  • 1 tbsp mustard seed

  • 2 onions

  • 400 g can of tomatoes

  • 2 tbsp oil

  • 1 large red pepper

  • 2 cm ginger

  • 1 elephant clove garlic
    or 3 toes

  • ​1 tsp garam masala

  • 1 tsp chili powder

  • 1 tsp katoembar

  • 1 tsp tumeric

  • 5 leaves curry leaves

  • 2 leaves djoeroek poeroet (lemon leaf)



Grate ginger and garlic. Coarsely chop red pepper, cut eggs in half.

Pan with oil on high heat and when it is hot, add mustard seeds and quickly put the lid on! The seed will pop, so lower the heat a bit!

When it has calmed down, add the onion and chili powder, stir and fry until translucent.

Then fry/lightly fry the garlic, ginger, ketembar, turmeric on medium heat.

Simmer briefly and then heat high and add the tomatoes.

When it boils, add salt and djoeroek poeroet.

Stir and let it boil, it should be smooth, if it reduces too thin, add thick (boiling/hot) water. But it needs to cook for about 5 minutes.

Add curry leaves and immerse half the eggs in the mixture.

Then let the flavor soak in for at least 10 minutes.

The dish can be made 1 day in advance because the flavor then absorbs well, but keep it cold because of the eggs!


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