Egg Curry (BHURJI)

The origins of the recipe comes from India but the soldiers of the Empire brought it home with them and versions of it became popular thoughout the Common Wealth.

serves 4

Country: India

8 eggs

2 ounce butter

1 medium onion chopped

2 tablespoons corn flour

2 tablespoons tomato paste or catsup

3 onions - finely chopped

2 tsp fresh ginger root, grated

2 cloves garlic, minced

2 tsp turmeric powder

½ tbsp chili powder

½ tbsp coriander powder

2 tsp cumin powder

1 tablespoon chilli paste

1/4 teaspoon salt

1/4 teaspoon pepper

1 tbsp oil

1 cups coconut milk

1 cup milk

Hard cook the eggs. Melt the butter and sauté onions until translucent, add garlic and let cook for 2 minutes. Stir in the flour, seasonings, ginger, chilli paste. and gradually stir in the liquid. Turn heat to low and simmer for 5 minutes

Cut the eggs in half lengthways, and then again, and pour sauce over to serve. Serve with hot rice and roti.