Egg Curry is a quick and easy dish to make. Made using yoghurt it’s a healthy alternative to the Mughal style recipe in the north of India which uses cream. Flavour the dish to suit your own taste by adding more almonds for sweetness or some lemon juice if you prefer it a little sour.
Suggested Go Spice Blends: Kerala, Jammu, Bangla, Newar, Shimla
Serves 2-3
4 hard-boiled eggs, peeled and halved
1-2 tsp Go Spice Blend
¼- ½ tsp salt
2 tbsp ground almonds
100-150 ml Greek-style yoghurt
50-80 ml hot water
½ -1 tbsp lemon juice (optional)
Dry fry the Go Spice Blend over a low-medium heat in a non-stick frying pan for 30 secs and add the salt and ground almonds. Stir fry for another 30 seconds and turn down the heat to low. Stir in the yoghurt and cook gently for a minute before adding half of the hot water. Stir and add more water if required, to make a slightly runny sauce. Check the seasoning, add the hard boiled eggs and warm through. Stir in the lemon juice if using. Serve hot.
