Emprimir
Correo Electrónico
Add a photoLovely inviting spicy-tangy curry.
Ingredientes
- 5 hard boiled eggs
- 8-10 green chillies - slit lengthways
- 5 shallots - sliced
- 3 sprigs curry leaves
- 2 stalks coriander leaves - chopped
- 1 tsp mustard seeds
- 50g tamarind (or as needed) - mix with 1/2 liter of water to extract juice
- 4 tbsp of oil
- Salt to taste
- For Curry Paste
- 1 tbsp coriander/ketumbar powder
- 1/2 tbsp cumin/jintan putih powder
- 1 tsp grounded/blended ginger
- 1/2 tsp grounded/blended garlic
- 1 tsp turmeric/kunyit powder
- mix all together
Direcciones
- When oil is heated, fry chillies for about 2-3 mins, remove and keep aside.
- In the same oil, saute shallots with mustard seeds for a couple of mins.
- Add curry paste and curry leaves,
- Stir to combine all these ingredients.
- Cook/simmer till aromatic and oil splits.
- Pour in tamarind juice and season with salt.
- As soon as curry is heated through, gently drop in fried green chillies and eggs.
- Cook for another 3-4 mins.
- Stir in the coriander leaves before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 5 servings | |
| Calories 168 | |
| Calories from Fat 108 | 64% |
| Total Fat 12.23g | 15% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.28g | |
| Cholesterol 1mg | 0% |
| Sodium 14mg | 1% |
| Potassium 363mg | 10% |
| Total Carbs 15.37g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 8.93g | 6% |
| Protein 2.59g | 4% |
