Egg Curry
This is one of my favourite dish which goes well with rice, chappati, idli or thosai.
Ingredients
- 6 eggs (pre-boil 4 eggs, keep aside 2 eggs for later use)
- 2 medium sized potatoes
- 2 large tomatoes or 2 medium sized tomatoes
- 4 green chillies (sliced in halves)
- 1 medium sized Bombay onion
- A handful of shallots (whole)
- ½ pod of whole peeled garlic
- 3 tbsp ginger garlic paste (grind 1/2 pod garlic with 4 inch root ginger)
- ½ cup coconut milk
- ¼-½ cup tamarind juice (increase measurement as needed)
- 1-2 cups water (increase measurement as needed)
- 2 sprigs curry leaves
- 1 tbsp fenugreek seeds
- ½ tsp fennel seeds
- 4 heaped tbsp chilli powder (adjust to taste)
- 4 heaped tbsp coriander powder
- ½ tsp turmeric powder
- 4 tbsp Coconut oil / Olive oil
- A few sprigs of chopped coriander leaves for garnishing (optional)
Instructions
- Boil the eggs and potatoes (skin on) with a pinch of salt so that the eggs don’t break.
- The eggs will boil first, so remove them and allow the potatoes to cook till soft but not crumbly.
- Peel them both and leave aside.
- In a pot, add the oil and when it’s hot, add in the fennel seeds. Cook briefly until slightly golden brown.
- Then add in the onions and fenugreek seeds. Cook the onions until it turns nearly golden brown.
- Now add in the ginger garlic paste and curry leaves. Leave it to cook for a minute until fragrant.
- Slow the flame and add in the chilli powder, coriander powder and turmeric powder. Stir quickly and add in a little water to cook the masala paste until it boils and oil splits at the side.
- Then, add in the tomatoes, whole peeled garlic, shallots and green chillies. When the tomatoes are nearly cooked, add in the potatoes. Add enough salt and cover with a lid for about 2 minutes.
- Add in the coconut milk and allow it to simmer. Now, add in the tamarind pulp a little at a time. Taste for sourness. You don't want it too sour.
- Add the hard – boiled eggs and soft boiled potatoes. Stir well, cover and allow it to simmer.
- Taste and add ingredients if needed, like salt, chilli powder or tamarind – as required.
- Break 1 or 2 eggs and drop into the curry and cover. Don’t stir.
- After about 5 minutes, gently stir the eggs. Switch off the flame and garnish with coriander leaves.
Notes
Option: You can make an omelette, cut into pieces and add to the curry in the end, replacing the boiled eggs.