As a kid, I remember having 2 types of egg curry. One was a tomato-based gravy; the other was made with coconut milk. Whichever of these two curries my mum would make; I would break the boiled egg whites into small pieces. The boiled yolk would be mashed and mixed with the curry, and then had with rice. Uff! I would be in heaven.
This recipe is a small effort at making the coconut milk egg curry. A small effort, because this is my own recipe.
|Preparation Time||:||5 minutes|
|Cooking Time||:||40 minutes|
|Hard-Boiled Eggs||4 nos.|
|Coconut Milk||2 cups|
|Onions (finely sliced)||3 nos.|
|Tomatoes (finely chopped)||1 big no.|
|Ginger (roughly chopped)||1 inch * 1inch cube|
|Green Chillies||4 nos.|
|Coriander Powder||3 tablespoons|
|Red Chilli Powder||1½ tablespoons|
|Turmeric Powder||½ teaspoon|
|Fennel Powder||½ teaspoon|
|Garam Masala||½ teaspoon|
|Coriander Leaves (finely chopped)||2 tablespoons|
|1. Heat 1 tablespoon oil in a saucepan over medium heat. When hot, add the ginger, garlic and green chillies. Stir fry for a minute. Remove and keep aside
2. Add the remaining oil in the saucepan. When hot, add the finely sliced onions and sauté till translucent. Take off the fire
3. Add half the onions and the ginger-garlic-green chilli mix to a blender with tomatoes, coriander powder, garam masala powder and red chilli powder. Blend to a fine paste
4. Return the saucepan to medium fire and add the ground masala to the onions. Sauté well for about 5 minutes. Add 1 cup water and cook till the masala and water has become a paste (usually this takes 5 minutes). Add the coconut milk and season with salt. Cook for 10 minutes on low flame
5. Slice the eggs lengthwise in half and drop them into the curry. Sprinkle with chopped coriander leaves and serve hot.
|· Feel free to add slit green chillies along with the coconut milk; if you desire the curry to be spicier.|
|· Steamed Rice or Parathas.|