Curried Pickled Eggs

Instructions

1. 1

   Place the eggs in a pot and cover with warm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold

2. 2

   water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.

3. 3

   Place the eggs in a 3-cup (750 ml) glass jar.

4. 4

   In a small pot over medium heat, toast the mustard seeds, coriander seeds, ginger and garlic until the mustard seeds pop. Add the vinegar, water, sugar, garam

5. 5

   masala, turmeric and salt. Bring to a boil. Pour the boiling liquid over the eggs in the jar. Let cool. Cover and refrigerate for 3 days to let the flavours develop before eating. Stir before serving. The eggs will keep for 1 month in the refrigerator.