Egg Curry

Boil hard-boiled eggs, cool them with cold water, clean.

It is very important to prepare all the ingredients in time - the preparation process is fast and does not burn anything in the pan.

So - chop the onion, grind the garlic, grate the ginger, chop the pepper (clean the seeds if you don't want the food to be too hot).

On a plate, measure the spices - mustard, turmeric, paprika and curry.

Finely chop the tomatoes, this is not the case if you have them canned.

Coconut milk can be found in any supermarket in the Asian products district - it is about 8-10 lei a jar and use half of it in the recipe. The rest can be frozen for another meal.

Make sure that a kind of coconut cream is added on top - and the liquid less often at the bottom - mix a little so that the milk is more uniform in composition.

And now we start cooking effectively:

- Put the oil and mustard seeds in a pan, cover with a lid - the mustard seeds will jump hard when the oil is heated.

As soon as the sautéed mustard has stopped, lower the heat under the pan, add the onion and pepper - leave for a while until it glazes / browns slightly (in about 20 seconds).

Add the ginger, garlic, paprika and turmeric, let it cook for about 30 seconds, stir periodically.

Then follow the chopped tomatoes and curry powder, mix and simmer for 5 minutes.

Add the coconut milk, let it boil for another 3-4 minutes, season with salt.

In the sauce prepared above add eggs cut in half, be sure to cover them well with sauce.

Let it boil for another 5 minutes, add the chopped greens, cover with a lid and turn off the heat.

Let it soak for about 10 minutes.

You can serve them as a hot appetizer in a larger plate.

Or individually, as a food in addition to your favorite vegetable garnish.

Good appetite!