Question

Pea, Egg, and Ricotta Curry

Answer 1

Prep: 15 mins.  Cooking: 30 mins.  Serve s4.

Ingredients:

4 hard-boiled eggs

1/2 tsp ground turmeric

2 small onions

4 1/2 oz baked ricotta cheese

1 1/2 fl oz melted ghee

1 bay leaf

1 tsp finely chopped garlic

1 1/2 tsp ground coriander

1 1/2 tsp garam masala

1/2 tsp chili powder (optional)

1/2 cup tinned peeled chopped tomatoes

1 tbs tomato paste

1 tbs plain yogurt

1/2 cup frozen peas

2 tbs finely chopped cilantro

Peel the eggs and coat them with the turmeric.  Finely chop onion and cut ricotta into 1cm cubes.  Melt the ghee in a large saucepan and cook the eggs over moderate heat for 2 minutes until they are light brown, stirring constantly.  Set aside.  Add bay leaf, onion and garlic to the pan and cook over moderately high heat, stirring frequently, until the mixture is well-reduced and pale gold.  Add ground coriander, garam masala, and chili powder and cook until aromatic.  Add tomatoes, tomato paste, and 1/2 cup water.  Cover and simmer for 5 minutes.  Return the eggs to panwith ricotta, yogurt, peas and 1/4 tsp salt.  Cook for 5 minutes, remove bay leaf, and sprinkle with cilantro.  Serve immediately.