Kenya
Eggs are a very economical source of protein; certainly cheaper than most meat and this classic Nairobi curry makes the best of boiled eggs in a flavoursome East African gravy. This is a very cheap but hearty, healthy and filling dish that anyone can make.
Ingredients:
8 hard-boiled eggs (two per person) either whole or halved
2 onions, finely chopped
2 tomatoes, finely chopped
2 garlic cloves, minced
3cm (1 in) piece of ginger, peeled and grated
Leaves from 1 sprig curry
¾ tsp garam masala
¼ tsp ground coriander seeds
¼ tsp ground black pepper
¼ tsp turmeric
2 bay leaves
½ bunch coriander (cilantro/dhania) leaves and stalks finely chopped
4 tbsp water
2 tbsp oil
Salt, to taste
Method:
Heat the oil in a pan or wok. Add the onions, ginger, garlic and curry leaves. Reduce the heat to medium and continue frying, stirring frequently until the onions have started to brown (about 5 minutes).
Add the spices: garam masala, coriander seeds, black pepper and turmeric. Stir to combine then fry, stirring frequently, until aromatic (about 2 minutes).
Add the tomatoes, bring to a simmer and cook for about 5 minutes, or until the tomatoes begin to break down and merge into the sauce. Now add the bay leaves.
Stir in the 4 tbsp water, return to a gentle simmer, cover and cook for 5 minutes. At this point gently nestle in the eggs, continue simmering, covered, for 10 minutes until the eggs are heated through. Turn off the heat and stir in the coriander (cilantro).
Set aside for 2 minutes for the coriander to wilt then gently stir in the coriander. Serve immediately, accompanied by rice.
