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We live in a world where food is just a part of our lives, and we have seen, tasted, and experienced different types of foods and how they are made in different parts of the world, by different people all around the world.

In the land of cuisines and delicacies, there is a famous dish called curry. Curry is any dish with a sauce seasoned with spices; turmeric, ginger, coriander, cumin, chili pepper, curry leaves among others. There are varieties of curries; dry curries are cooked using small amounts of liquid, which is meant to evaporate, leaving the other ingredients coated with the spice mixture. Wet curries, on the other hand, contain significant amounts of, sauces or gravy based on broth, coconut milk, or cream, among others, hence the name wet curry. 


A good curry is justified by three things; generous spicing, onions, garlic, ginger, and the body done just done right. There is no specific amount of spiciness that a curry dish should have, it all depends on the choice of the one having the dish, it could be; hot, spicy, mild, or non-spicy at all. 


Here is a recipe of one wet curry that you should try out, be it for lunch or dinner, including ingredients and methods to make a mouthwatering, and finger-licking delicacy, that will have you clearing out your plate and asking to have more.


Serving for two.                    




- 6 eggs (hard-boiled)                                              

- 1 medium onion (chopped)

- 3 tomatoes (grated, pureed)                                                         

- 3-4 cloves of garlic

- A small piece of ginger

- 1 capsicum

- 1-2 green chilies

- 2 tablespoonfuls chopped coriander leaves (dhania)

- Salt to taste


- Red chili powder to taste (optional)                                                            

- ¾ tsp turmeric powder


- ½ tsp coriander powder


- ¾ tsp garam masala


- 2-3 tsp vegetable oil


- 1 cup green peas (boiled)



  1.  Remove shells from boiled eggs and set them aside.
  2. Put vegetable oil into the pan on the fire, add the chopped onions and fry try till golden brown. 
  3. Make or blend a paste of; garlic, ginger, capsicum, and green chilies, add it to the pan with the fried onions then mix.
  4. Add all the spices (salt, turmeric, coriander, and chili powder) except garam masala and fry for a minute and add tomato puree. Fry till the oil separates from the spices, (minimize heat.)
  5. Add a cup of water and cook until it dries up.
  6. Add the green peas and boiled eggs, (cut into halves or whole.)
  7. Add a cup of water and bring to a boil minimizing the heat.
  8. Simmer on low heat for 10 minutes, remove from fire. 

Garnish egg curry with garam masala and coriander leaves and serve while hot with boiled rice or a side dish of your choice with vegetables like cauliflower or cabbage. 


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