Coconut Egg Curry

Ingredients

• 4 tbsp ghee
• neutral cooking oil (For heating the pan and frying the eggs; amount not specified)
• 0.5 tsp mustard seeds
• 1 cinnamon stick
• 3 cardamom pods
• 1 large white onion (Grated)
• 2 garlic and ginger blocks (The source does not specify whether these are one garlic block and one ginger block or two combined blocks)
• 2 tbsp tomato paste
• 0.75 tsp turmeric (Some is used to season the eggs)
• 1 tsp cumin powder
• 1.5 tsp coriander powder
• 0.5 tsp chilli powder
• 1.5 tsp Madras curry powder
• paprika (Sprinkled over the eggs; amount not specified)
• 8 eggs (Boiled for 7 minutes, peeled, and scored)
• 1 tin coconut milk (Tin size not specified)
• 3 green chillies
• chilli flakes (Optional; a pinch)
• fenugreek leaves (A small pinch)
• fresh coriander (Small handful, chopped)
• salt (Used in several stages, to taste)
• water (A splash, for loosening the spices)

Steps

1. 1

   Heat the ghee and a little neutral oil in a pan. Add the mustard seeds, cinnamon stick, and cardamom pods. Cook for 30 seconds.

2. 2

   Grate the white onion and add it to the pan with a pinch of salt. Cook and stir for about 1 minute.

3. 3

   Add the garlic and ginger blocks. Cook and stir until the blocks dissolve and the onions begin to caramelize.

4. 4

   Meanwhile, boil the eggs for 7 minutes. Peel them once cooked, then use a piece of eggshell to score each egg vertically all the way around, with the scores about 1 cm apart.

5. 5

   Once the onions have softened, add the tomato paste and stir it into the onion mixture.

6. 6

   In a separate pan, heat a splash of oil. Add the boiled eggs and sprinkle them with some of the turmeric, paprika, and salt. Cook and stir until the eggs are lightly fried on the outside, then turn off the heat.

7. 7

   Add the cumin, coriander, chilli, Madras curry powder, and remaining turmeric to the onion mixture, along with a splash of water. Cook and stir for a few minutes, until the oil separates from the spice mixture.

8. 8

   Add the coconut milk, a large pinch of salt, and the green chillies. Stir and cook for 1 minute.

9. 9

   Cover the pan and simmer over medium heat for 10 minutes.

10. 10

    Remove the lid and cook for another 1–2 minutes, until the sauce begins to thicken.

11. 11

    Lower the heat and add the fried boiled eggs to the sauce. Stir gently to coat them.

12. 12

    Add a small pinch of salt, the fenugreek leaves, and chopped fresh coriander. Stir again, then simmer over low heat for 2–4 minutes.

Notes

The source lists ghee but the method also calls for oil; the amount of oil is not specified. Paprika is used in the method but omitted from the ingredient list, so it has been included as an unquantified ingredient. The source does not specify the coconut-milk tin size or the exact composition of the garlic and ginger blocks.

Nutrition per serving

• main
• curry
• Indian-inspired
• egg
• vegetarian
• gluten-free
• dairy-free
• stovetop