Prawn and Egg Curry

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Prawn and Egg Curry

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Ingredients

4 person(s)

Prawn and Egg Curry

4 eggs
1 tbsp cumin seeds
1 onion, medium, halved
3 garlic cloves
20 g fresh ginger
1 tbsp olive oil
400 g canned tomatoes
400 g water
2 tbsp Tandoori Paste
400 g prawn flesh, raw, if frozen defrost first
100 g fresh mushrooms, sliced

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6

30min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Easy Quick Indian Asian Dinner Lunch Main course Starter

Recipe's preparation

Boil eggs on Egg Boiling Mode, to medium hard.

Add cumin seeds, toast 3 minutes varoma temp speed 2

Add onion, garlic, ginger and oil and chop 3 seconds speed 9, scrape down.

Cook 4 mins, varoma temp, speed 2

Add tomatoes, water and tandoori paste, cook 15 min varoma

Add prawns and mushrooms, cook 4 min varoma speed slowest, reverse.

Cut eggs into quarters and serve the curry over the top. Serve with konjac noodles for low cal/low carb, otherwise serve with rice or noodles of choice.

Accessories you need

Spatula TM5/TM6
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Tip

This is a mild curry, if you want a bigger hit add more tandoori paste and a tablespoon of malaysian curry powder.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.