- Recipes
Hard-cooked eggs immersed in a delicious South Indian-style coconut milk curry sauce scented with curry leaves.
- Serves : 4
- Prep Time: 20 min
- Cook Time: 30 min
Ingredients
1½ tbsp. (22.5 ml)
1 tsp. (5 ml)
8-10
1
1
¼ cup (60 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
1 tsp. (5 ml)
½ tsp. (2.5 ml)
½ tsp. (2.5 ml)
1 tsp. (5 ml)
1½ cup (375 ml)
½ cup (125 ml)
¼ cup (60 ml)
4
2 tbsp. (30 ml)
coconut oil
mustard seeds
curry leaves
large onion, finely chopped
medium tomato, finely chopped
canned crushed tomatoes
garlic paste
ginger paste
coriander powder
cumin powder
chili powder
turmeric powder
salt (or to taste)
coconut milk
water, plus extra to thin out sauce
shredded, dried, unsweetened coconut
hard-cooked eggs, peeled, cut in half lengthwiser
cilantro, finely chopped
METHOD OF PREPARATION:
Step 1
In a medium pot, heat coconut oil on medium-high. Add mustard seeds and fry for one minute, until they pop. Add curry leaves and fry for a minute. Reduce heat to medium-low. Add onion and caramelize until golden brown in colour, approximately 10-15 minutes.
Step 2
Mix in tomato and cook for a minute. Add crushed tomatoes and stir. Add garlic paste, ginger paste, coriander, cumin, chili, turmeric and salt. Mix and cook for a couple of minutes.
Step 3
Add coconut milk and water and simmer for a few minutes. Stir in shredded dried coconut.
Step 4
Thin out sauce with a little extra water to get desired sauce consistency and add extra salt to taste, if required. Gently add eggs and coat with curry sauce. Garnish with cilantro. Serve with boiled rice.
Tip
Caramelize onions well until golden brown to bring out the sweetness of onions, otherwise curry will taste bitter. For this recipe you can use fresh or dried curry leaves, available in Indian grocery stores or specialty retailers.
