Spinach and Egg Kari


  • 6 oz. baby spinach leaves
  • 4 large eggs
  • 1 jar Bengali Hot & Sour Kari Sauce
  • 1 ds groundnut oil
  • 1 medium onion, peeled & chopped
  • 2 tomatoes, deseeded & finely sliced
  • ½ small red onion, peeled & sliced
  • 1 tbsp. lemon juice
  • cayenne pepper & salt
  1. Place a medium sized saucepan over a highest heat.
  2. Add the oil then as soon as it is hot adding the onion.
  3. Cook, stirring from time to time, and let it soften and begin to caramelize at the edges. Turn heat to medium.
  4. After about 8 minutes add the Kari sauce.
  5. As soon as it reaches simmering point turn heat to low and cook gently for about 10 minutes.
  6. Combine the tomatoes, red onion and lemon juice in a small bowl. Season with a little salt and cayenne.
  7. Hard boil the eggs according to your preferred method, then plunge into cold water and peel when cool enough to handle.
  8. When the curry sauce is ready stir in the spinach leaves and cover.
  9. Cook for about two minutes until they wilt and soften.
  10. Halve the eggs and lay them on top of the sauce. Put the lid back on and cook for a further minute.


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