Egg Curry

4 Appetizer portions

3 T corn oil

4 hard-cooked eggs, peeled

1 t minced fresh ginger

1 C fine-chopped onions

3 scallions, white only, sliced thin

1/2 C chopped tomato

1/4 t ground cinnamon

1/4 t ground fennel seed

1/4 t black pepper

1/2 t ground turmeric

1/2 t salt

1 C water

Heat the oil in a wok or skillet and brown the eggs on all sides over moderate heat for about 3 minutes. Remove the eggs and set aside.

Add the ginger, onion and scallions to the oil and stir fry until the onions are light brown.  Add the tomato and stir fry for 2 minutes to make a sauce.

Add the cinnamon, fennel, black pepper, turmeric and salt.  Stir fry the mixture for 1 minute and add the water.  Bring to a boil, stirring rapidly for a minute and add the eggs.  Cook the curry over moderately low heat for 15 minutes to thicken the sauce. Serve with rice (or don't)