Zanzibar Egg Curry


  • 9 eggs
  • 4 medium red onions, roughly chopped
  • 1 ” piece fresh ginger, peeled & roughly chopped
  • 2 garlic cloves, roughly chopped
  • 2 red chilies
  • 4 large tomatoes, roughly chopped
  • Zanzibar curry powder
  • 4 tbsps. sunflower oil
  • 8 oz. podded fresh peas
  • salt to taste
  • handful coriander leaves, chopped
  1. Boil the eggs until hard boiled. Remove from the pan and immerse in cold water. When cool, peel and cut in half and set aside.
  2. In a blender or food processor pulp the onions, ginger, garlic and chili until smooth and remove from the blender.
  3. Blend the tomatoes and Zanzibar curry powder until smooth.
  4. Heat the oil in a large wok. When hot add the onion mixture and fry for 2 minutes. Add the blended tomato and spice mix and one cup of water.
  5. Bring to the boil, reduce heat and simmer gently until the oil returns and the sauce is reduced.
  6. Add the peas, eggs and salt to taste, then simmer for a further 5 minutes. Garnish with coriander and serve with rice or fried potatoes.


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