Anda Jheenga (Egg and Prawn) Curry recipe
A great supper dish
Preparation time: 15 mins
Cooking time: 30 minutes
4 Hard-boiled eggs, cut lengthwise into halves
12 Large prawns, cooked
1 tsp Salt
4 Cloves garlic, finely chopped
2 Onions, finely chopped
2 Green chillies, cut thinly lengthways
1 tsp Curry powder
1 dsp Tomato paste
1 Juice of lemon
1 oz Thick coconut milk, (creamed coconut block can be used)
Fry onions, garlic and chilli lightly in fat for 4 minutes.
Add curry powder and tomato paste.
Stir thoroughly and cook slowly for six minutes more.
Thin this mixture down to a thickish gravy by adding a little water; then simmer gently, add salt and lemon juice, the coconut milk, and finally, the eggs and prawns.
The gravy must be thick enough to adhere to the eggs.
The coconut milk (or ‘coconut cream’ as it is called in the shops that sell curry ingredients) is most necessary, as it makes all the difference in the world to the flavour.