Curry with Fried Eggs

Remove the peel from the onions, garlic and ginger, cut into pieces and mash with the vinegar.

Heat the oil in a non-stick frying pan, crack in the eggs one at a time and fry on both sides for 2-3 minutes. Remove from the frying pan and set aside.

In the remaining oil, briefly roast the bay leaves, cinnamon stick and the seeds of the cardamom pods. Add the unchopped chili peppers, sauté briefly, then stir the onion puree into the frying pan and sauté quietly for about 5 minutes, stirring frequently.

Pour on just under 200 ml of water, bring to the boil and season with cayenne pepper, sugar, turmeric and salt. Put the eggs into the sauce and shake the frying pan a little bit until the eggs are covered with sauce.

Heat for 2-3 min, bring to the table hot.

Serve with basmati rice and a cucumber salad with yogurt.

Tip: Use a regular or light yogurt yes as needed!

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