Anda Kari (Egg Curry)
I’ve always had a bit of a thing for boiled eggs. They’re one of my favourite things to have sliced up on toast in the morning. In particular though I love having them in curry. It’s not something that I would make everyday, in fact I forget how good they are until I make them and then kick myself for not making it more often. My previous experiences of having whole boiled eggs in a curry have been more with a wet Thai style so when I saw this recipe in Charmaine Solomon’s The Complete Asian Cookbook I knew I had to give it a try.
Both of us loved the flavour, and the other half enjoyed it equally in a sandwich as he did over rice. The curry wasn’t too wet, which may have been me over cooking it, but given the quantities I don’t think it was supposed…
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