Rafi's Egg Korma
This is an easy version of Rafi's classic egg curry which can be found on p.127 of The Rafi's Spicebox Cookbook.
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 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.