members recipes

Ingredients
• 4 Hard boiled eggs
• 1 ½ tsp Roasted curry powder
• 1 Small onion , sliced
• 2 garlic cloves , crushed to a paste
• ¼ cup thick coconut milk
• 1 sprig curry leaves
• 1 ¾ cups ( 450 ml ) water
• 1 small potato chopped
• 1 tbsp tomato puree/ paste
• 1 fillet Maldivian smoked tuna , cut into thick slices ,or 1 tin tuna chunks .
• Oil

Method
[i]I love curried eggs  . This is one of my favourite curries . It tastes even better if you make a small slit at one end of the egg and the yolk gets flavoured with the curry. I wont call this an authentic Maldivian curry, but since its made at home I have included it [/i].

Heat about 2 tablespoons oil, add onion and curry leaves and sauté till soft and translucent.
Add curry leaves , garlic and ginger, stir for about a minute or two.
Switch off heat add curry powder, tomato paste/ puree. Add a little water to prevent burning and turn the heat back on.
Stir and once you get the smell of spices , about 1 minute, add potatoes , stir to coat with the spice and add the remaining water.
Cook over a medium heat till the potatoes are cook. If the water level reduces too much add some extra water .
Once the potatoes are tender add eggs and tuna , stir and cook for another 5 minutes.
Taste , add more salt if needed, if you like extra spicey curries at a little more curry paste.
Add thick coconut milk. Stir , and switch off.