hard-boiled eggs in spicy cream saucerating:
3 tablespoons vegetable oil
2ozs (50gms) onion, peeled and finely chopped
1" (2.5cm) cube of fresh ginger, peeled and finely grated
½ -1 fresh, hot green chilli, seeded and finely chopped
½ pint (275ml) single cream
1 tablespoon lemon juice
1 teaspoon ground, roasted cumin seeds (see footnote)
one eighth teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon garam masala (see footnote)
2 teaspoons tomato purée
¼ pint (150ml) chicken stock
6-8 hard-boiled eggs, peeled and cut crosswise into halves
1 tablespoon finely chopped fresh coriander (or parsley -
but doesn't taste so good)
Heal oil over medium heat in large, non-stick frying pan. When hot, put in onions. Stir and fry for about 3 mins, or until the pieces are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute. Now put in
the cream, lemon juice, ground roasted cumin, cayenne, salt, garam masala, tomato purée and chicken stock. Stir to mix thoroughly, then bring to simmer.
Put all egg halves into the sauce in a single layer, cut side up. Spoon sauce over them. Cook over medium heat for about 5 mins, spooning sauce over the eggs frequently. By this time, the sauce should have become fairly thick.
Remove egg halves carefully, with a slotted spoon, and place them in a pre-warmed serving dish, cut sides up. Pour the sauce over them. Garnish with chopped fresh coriander/parsley sprinkled lightly over the top.
Footnote: roasted cumin: Place whole cumin seeds in small, heavy frying pan (cast-iron for preference) and put on medium heat. No fat is necessary. Stir the seeds as you roast, until they turn a few shades darker. You will recognize the wonderful roasted aroma when they are ready.
Garam masala: You can buy this aromatic mixture ready-made, but - a counsel of perfection - it is even better if you prepare your own. There are many different recipes.