Egg Curry

食材

1 onion, finely diced

1 thumb-sized piece of ginger

1 green chili, roughly chopped

2 cloves of garlic

1 generous tablespoon of ghee

Coriander seeds

Cumin

Curry leaves

Turmeric

Curry powder

Coconut milk (most of a tin)

Spinach, blanched

Eggs

步驟

Toast the coriander seeds, cumin, and curry leaves to activate the flavors. Add the onion, chili, ginger, and garlic and cook until the onions are cooked down. Add the turmeric and curry powder and briefly toast them in the oil. Add a splash of water to bring the mixture together. Add most of a tin of coconut milk and let it reduce. Add the blanched spinach and stir to combine. Crack the eggs directly into the curry and cover with a lid to cook the tops, until the whites are set but the yolks are still runny. Serve with rice and finish with fresh coriander and a