Egg Curry | Oregonian Recipes

Ingredients

• 3 tablespoons clarified butter (also called ghee; see note)
• 1 1/2 cups minced onion
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 green cardamom pod
• 1 3-inch cinnamon stick
• 1 teaspoon turmeric
• 1 15-ounce can tomato sauce
• 1 cup water
• Salt and freshly ground black pepper
• 6 hard-cooked eggs, peeled and quartered (see note)
• 2 small ripe tomatoes, cut into wedges (garnish)
• 1/2 cup minced fresh cilantro (garnish)
• 1 medium serrano chile, minced (garnish)