Egg Curry

Egg Curry

This is one of my favourite dish which goes well with rice, chappati, idli or thosai.

Serves 4

Ingredients:

• 6 eggs – 4 full boiled. Keep aside 2 raw eggs for later use
• 2 medium sized potatoes with skin on
• 1 large tomato or 2 medium sized tomatoes
• 2 – 4 green chillies – split halfway
• 1 medium sized Bombay onion
•  A handful of shallots (whole)
• Whole peeled garlic – half a pod
• 1 tablespoon ginger garlic paste
• ½ cup coconut milk
• ¼ – ½ cup tamarind juice (as needed)
•  1 – 2 cups water (as desired)
• 2 sprigs curry leaves
• 1 teaspoon fennel seeds
• ½ teaspoon fennel seed
• 1 heaped tablespoon chilli powder (more or less according to taste)
• 2 heaped tablespoon coriander powder
• ¼ teaspoon turmeric powder
• Coconut oil or olive oil – approx. 2 tablespoons
• A few sprigs of coriander leaves for garnishing (optional)

Method:

1. Boil the eggs and potatoes (skin on) with a pinch of salt so that the eggs don’t break.
2. The eggs will boil first, so remove them and allow the potatoes to cook till soft but not crumbly.
3. Peel them both and leave aside.
4. In a pot, add the oil and when it’s hot, add in the fennel seeds and when it’s slightly golden brown, add in the onions and fenugreek seeds. When the onions turn golden brown, add in the ginger garlic paste and curry leaves. Leave it to cook for a minute until fragrant.
5. 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.
6. Then, add in the tomatoes, garlic, shallots and chillies. When the tomatoes are nearly cooked, add in the potatoes. Add enough salt and cover with a lid for about 2 minutes
7. Add in the coconut milk and allow it to simmer. Now, add in the tamarind pulp a little at a time.
8. Add the hard – boiled eggs. Stir well, cover and allow it to boil until the potatoes are soft and slightly crumbly.
9. Taste and add ingredients if needed, like salt, curry powder/chilli powder or tamarind – as required.
10. Break 1 or 2 eggs and drop into the curry and cover. Don’t stir.
11. After about 5 minutes, gently stir the curry. Switch off the flame and garnish with coriander leaves.

NB: You can replace chilli powder and coriander powder with curry powder.