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Egg Curry


6 - 8 hard boiled eggs (at room temperature or above)

2 cups chopped yellow onion

1 can (14.5 ounce) canned diced tomato

2 teaspoons garlic paste

1 teaspoon ginger paste

1 finely chopped green chili (Thai or Serrano)

1/2 cup finely chopped cilantro leaves with stems

1 teaspoon salt

½ teaspoons black pepper

1.2 teaspoon cayenne pepper

¾ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

1 teaspoon cumin

3 cinnamon sticks

⅓ cup canola oil

½ cup small dried shrimp

½ cup small dried shrimp

½ cup hot water

½ teaspoon sugar


  1. Remove shells from boiled eggs. Cut a shallow slit into each egg deep enough to reach the yolk, being careful not to cut through yoke or cut egg in half. Cover and set aside.
  2. Place dried shrimp in hot water, making sure all shrimp are covered with water. Set aside for 10 minutes.
  3. Heat oil in pan over medium heat. Add cinnamon sticks and fry for 4 minutes. Add remaining spices. Sauté 3−4 minutes. Add ginger and garlic paste. Sauté 2 minutes. Add onion. Sauté 10 minutes. Add green chilies. Sauté 4 minutes.
  4. Turn heat to low, add tomato, and simmer for 10 minutes. Add shrimp with its water and simmer for 5 minutes. Add boiled eggs. Coat eggs well with mixture. Remove cinnamon sticks and discard. Simmer on low for 5 minutes. Let sit 10 minutes covered and then serve.
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