A blissfully simple egg curry with a light, tangy sauce (just add a naan for mopping purposes)
Given that I have a weakness for eggs as well as for curries, it is not surprising that I love an egg curry. While some traditional recipes use hard-boiled eggs, I can’t resist a runny, bright orange yolk, especially if I have some just-toasted garlic naan for mopping up. This recipe uses an old-fashioned method of poaching that I came across last year: think of it as “frying” the eggs, not in oil but in water, which saves time (and energy) by not heating up a large pan of water and is blissfully simple.
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