Egg Curry with Coconut Milk

I’ve been unwell for a couple of weeks. It must be exam stress, but last night I finally felt up to eating something more substantial than chocolate Easter eggs (ultimate comfort food). Unfortunately we haven’t been grocery shopping and the only thing we had in stock were eggs. 

We don’t usually associate eggs to luxurious rich curries, but I thought I pulled this recipe off. Its also super easy and requires so little ingredients. Give it a try the next time you have unexpected guests.


You’ll need:
  • 6 eggs (boiled, peeled and cut into quarters
  • 1 red onion (chopped roughly)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 green chilies (chopped roughly)
  • 1 tablespoon tomato purée
  • 1/2 can coconut milk
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1 tablespoon Baba’s meat curry powder
  • 1 cinnamon stick
  • 1 dried bay leaf
  • 2 cardamom pods (cracked)
  • Salt to taste
  • Pinch of sugar
  • 2 tablespoons fresh chopped coriander
  • Oil

Method:
Heat oil, fry the egg pieces until golden brown. Be careful as sometimes the yolk can explode. Remove eggs and place aside. In the same oil, fry onions, chillies, ginger and garlic paste. Add pinch of sugar and salt. Cook until onions are soft and golden. Place all these ingredients in a blender, blend into a smooth paste.

Pour paste back into hot oil, add tomato paste and place lid on pot. Add coconut milk, cook until the sauce separate from the oil. Add egg pieces and cover, cook for about 10 minutes on low heat. Remove lid, stir well. Season with salt. Add chopped coriander and serve with rice. Enjoy!

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