Egg curry with coconut milk

Ingredients for 4 servings:

• 6 eggs, hard-boiled
• 2 tbsp oil
• 100 ml water
• 3 m.-sized onion(s)
• 225 g tomatoes
• Salt
• 300 ml coconut milk
• 3 tsp coriander
• 1 ½ tsp paprika powder, sweet
• 1 small chili pepper(s), dried
• 1 tsp fennel seeds
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp ginger root, preferably fresh
• 2 large garlic cloves
• 2 tbsp water
• ½ tsp fenugreek
• ½ tsp fennel seeds
• ½ tsp cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy Indian recipe, good for using up leftovers after Easter

First, to make the spice paste, finely grind or pound the coriander, chili, fennel, and cumin. Finely chop the garlic and ginger. Mix in a bowl with the turmeric, paprika, and 2 tablespoons of water. Then, to make the spice mix, finely grind the fenugreek and fennel and mix with the cinnamon. Finely chop the onions and tomatoes. Heat the oil in a pan and fry the spice mix for 10 minutes, then add the onions and sauté. Stir in the spice paste, adding more water if it seems too dry. After 7 minutes of simmering, add the tomatoes and salt. Simmer until the liquid has reduced. Finally, stir in the coconut milk, bring to a boil, and add the boiled eggs, whole or in pieces. Serve with rice. Canned tomatoes are also suitable instead of fresh tomatoes, and of course, the spices can also be used in ground form.