eggs curry

 

Ingredients:

For the Curry Base:

• 4 hard-boiled eggs (soft or hard-boiled as desired)

• 1 large onion (chopped very finely)

• 2 tomatoes (pureed)

• 3 cloves garlic (minced)

• 1-inch ginger (grated)

• 1 green chili (slit)

• 1/2 cup coconut milk

• 2 tbsp oil or ghee

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1/2 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp coriander powder

• 1/2 tsp black pepper powder

• Salt to taste

• Fresh cilantro (for garnish)

Instructions:

Preparing the Eggs:

• Lightly cut the boiled eggs with a knife to allow flavors to penetrate.

• Lightly fry the eggs in 1 tbsp oil in a pan until brown. Keep aside.

Preparing the Curry:

• Put 1 tbsp oil in the same pan.

• Put 1 tsp mustard seeds and 1 tsp cumin seeds and allow them to splutter.

• Put the chopped onions and sauté until they turn golden brown.

• Add green chili, ginger, and garlic; fry till they release their fragrance.

• Add tomato puree and let it cook until oil begins to leave the content.

• Add salt, black pepper, coriander powder, red chili powder, and turmeric powder.

• Add coconut milk along with water as needed to make it thick or thin accordingly.

• Let it simmer for 5 minutes and then add fried eggs.

• Add garam masala powder and simmer for further 5 minutes.

• Garnish with fresh cilantro leaves and serve hot!

Cooking Tips:

• Use home-made coconut milk for a better flavor.

• Add a pinch of sugar to balance out the spices.

• For thickening the curry, use mashed cooked potatoes in the gravy.

Serving Tips:

• Serve with steamed rice, naan, or paratha best.

• Serve with cucumber raita side by side to make it more palatable.

• Serve with a light salad to give a good contrast.