Spicy Egg Curry

I like eggs. But, not when i can sort of taste and smell the raw eggs - like in cakes, mayonnaise, aioli etc. So, i usually end up making omelettes, fried eggs, pickled eggs and egg curry with eggs.

This is a simple recipe, but, to get some depth, i wanted the eggs to absorb all the rich flavors from the gravy, so i let it sit in the slow cooker overnight and woke up to the wonderful aroma.

Ingredients

for the gravy/sauce: ¼ cup chopped fresh ginger 10-12 cloves of medium sized garlic 1 medium size yellow onion 4 medium size tomatoes 5-6 dried red chilies (less if you don't like it hot) 1 star anise 2 inch piece of indian cinnamon bark 2 bay leaves (dried) one can of diced tomatoes

6-8 hard-boiled eggs, shelled 4 tbsp canola oil (or any oil of your choice) salt to taste ¼ cup chopped cilantro for garnish 2 tsp brown sugar 1 Tbsp curry powder (more if you like the spicy flavor)

Preparation

1. blend all the ingredients for the gravy until smooth
2. heat oil in a pan and all the blended items from 1.
3. sautée until the oil releases, stirring occassionally
4. add salt to taste, curry powder and brown sugar and stir well
5. transfer the gravy from the pan to a slow cooker, and add the shelled hard-boiled eggs, making a few slits on the surface of the eggs
6. leave the slow cooker on overnight making sure there is enough liquid so it doesn't burn and char
7. if you don't have a slow cooker, just add the eggs to the pan in step 4., cover it and simmer it on low heat for about an hour, making sure there is enough liquid in the pan
8. the gravy/sauce can be as thick or as thin as you want, so, add water accordingly
9. garnish with chopped cilantro and serve warm with roti, naan, paratha, roti jala,Green Rice or plain cooked rice.