Spice up your life…
You would have noticed the recent round of recipes has had a flavour of the subcontinent, they show my love for Indian food and the ease with which these lip smackingly delicious curries can be made. The flavours are so distinct and robust one simply can’t have enough.
I have previously showcased an egg curry recipe, it can be found here. However today’s spicy coconut egg curry is very different to the previous one. It is inspired by southern Indian flavours of curry leaves, mustard seeds and delicately flavoured coconut. The curry has a dash of spice, the chilli uplifts it to a whole new level.
You can devour this curry with light, flaky savoury parathas (recipe can be found here) or simply on a bed of steamed basmati rice.
Ingredients: 11 Cooking time: 15 minutes
- Four eggs, hard-boiled
- One onion, chopped
- Two tomatoes, chopped
- 400 ml light coconut milk
- Four-five green chillies, chopped
- Six-eight curry leaves
- 1.5 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- One teaspoon sugar
- Salt to season
- Three tablespoons oil ( I used mustard oil)
Heat oil in a saucepan, I use mustard oil which really enhances the flavour of the curry. Add mustard seeds and let them splutter. Now add curry leaves and once they crackle add chopped onion. Cook the onion until translucent.
Add tomatoes, followed by turmeric powder. Cook the onion-tomato mixture for about five to seven minutes until the tomatoes are soft.
Now add coconut milk and one cup of water. Season with salt and sugar. Cover the saucepan and let the gravy simmer on a medium heat for seven to ten minutes, until the gravy has thickened.
Using a fork prick the eggs all over gently (this will allow the curry flavours to seep into the egg when you drop it into the curry). Gently drop the boiled eggs into the curry one by one.
Your spicy coconut egg curry is ready to be devoured. Enjoy!