Boiled Egg Korma Curry
A Fernandez family favourite using boiled eggs and Rafi’s Korma Curry Pack.
Serves: 2 - 3/4 - 6 Ready in: 30 minutes
Introduction
Rafi’s Korma Curry Pack creates a rich, creamy curry that’s packed with aromatic spices and is worlds away from the usual thick and sweet takeaway Korma.
This recipe is a filling, comforting dish that the whole family will enjoy - even the kids! This is an easy version of Rafi’s classic egg curry which can be found in the Rafi’s Spicebox Cookbook.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Korma Curry Pack (Serves 2 - 3) | Korma Curry Pack (Serves 4 - 6) |
| 200ml water | 400ml water |
| 250g passata | 500g passata |
| 1 tbsp sesame oil | 2 tbsp sesame oil |
| 1/2 tsp Cumin Seeds | 1 tsp Cumin Seeds |
| 4 fresh curry leaves | 8 fresh curry leaves |
| 2 dried red chillies | 4 dried red chillies |
| 1 clove of garlic (sliced) | 2 cloves of garlic (sliced) |
| 6 hard-boiled eggs (cut into halves) | 12 hard-boiled eggs (cut into halves) |
| Salt to taste | Salt to taste |
Instructions
- Add the Korma Curry Pack to a large, shallow pan along with the water and passata. Gently simmer for 15 minutes. To really let the flavours develop, try making the sauce the day before you are going to eat it.
- Heat the sesame oil in a small frying pan. Fry the cumin seeds, curry leaves and dry chillies for 2 minutes.
- Add the sliced garlic and fry for a further 1 - 2 minutes, until the garlic starts to brown around the edges.
- Pour the oil and spices into the sauce, cover and allow to infuse for a couple of minutes.
- Add the boiled eggs to the sauce, cover with a lid and gently warm through for 2 - 3 minutes. Season well with salt before serving.
