Hard boil some eggs; shell, cut in half and keep to one side. Into a pan put a tablespoon of ghee, butter, lard or dripping, and a sliced onion,some garlic, a tablespoon of curry powder, and fry for two minutes; then add a breakfast cupful of coconut or cow’s milk and a little salt. As soon as the liquid boils away, add half a cup of tamarind water; give one boil and pour this gravy over your previously prepared eggs, and serve.
Egg Curry
H. A Hervey Ango-Indian Cookery at Home (London: Horace Cox, 1895)
Home Studies Collection, Manchester Metropolitan University Special Collections
- Eggs
- ghee
- onion
- garlic
- curry powder
- coconut or cows milk
- tamarind water