This is the final part of this curry feast and I hope you agree that all of the dishes can stand up to being served either on their own or as part of a varied feast. I was somewhat outside of my comfort zone with this one, although I love eggs I have never used them as the main ingredient in a curry but I think it was a triumph and would urge you to give this one a go.
I yet again have to apologise for the presentation and photography – late Saturday night and I might have had a glass of wine which means I become a little less careful (in fact, it sort of gets thrown at the table at that stage) ‘hangs head in shame’.
Aloo Dimer Jhol – serves 2 – syn free
- 4 small potatoes
- 4 hard boiled eggs
- 1 large garlic clove
- 1 onion, chopped
- 3 tomatoes, roughly chopped
- 1 bay leaf
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 inch piece ginger
- 1 large green chilli
- 1/2 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp fresh coriander
Slice potatoes lengthways. Spray pan with frylight and shallow fry potatoes over a low heat until cooked through. Set these aside and fry eggs, whole, for 2-3 minutes and set aside.
Put garlic, chopped onions and tomatoes in blender and puree. Set aside.
To the empty pan add bay leaf, cinnamon stick, cardamom pods and cloves and cook for a couple of minutes. Add the tomato and onion puree, cover and cook on a medium heat for about 10 minutes, stirring occasionally.
Add the turmeric, cumin, chilli powder and salt. Add 250ml water and simmer for about another 10 minutes until this has thickened. Add the potatoes and eggs and cook for a further 5 minutes. Serve sprinkled with fresh chopped coriander.