Egg curry with potatoes from Tasting India (page 356) by Christine Manfield

  • cinnamon sticks
  • whole cloves
  • coriander seeds
  • curry leaves
  • garlic
  • fresh ginger
  • onions
  • turmeric
  • black peppercorns
  • potatoes
  • cumin seeds
  • green chillies
  • dried red chillies
  • green cardamom pods
  • whole coconuts
  • hard-boiled eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Debkelliemember on February 18, 2014

    Having a glut of eggs, decided to try this one (despite bad memories of school meals and egg curry). A flavoursome sauce, with a nice texture from just softer than hard-boiled organic eggs from our free range girls. I dropped chillies back to 2 and it was still pretty fiery (personal learning curve with chillies). But way better than school meals recollections of "egg curry", but not sure it's a repeat recipe.

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