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!
What an EGGCELLENT idea…
Midweek dinners can be quite daunting, especially when you have had a manic day at work. On such days all I want is a big bowl of comfort food, which is easy to make and finger licking good. This egg curry recipe is all that and more!
There a few variations of this curry, my recipe has a Punjabi influence. Its spicy, its tangy, its velvety smooth and lip smackingly delicious. This curry can be enjoyed with chapattis or naan or on bed of steamed basmati rice. Don’t get overwhelmed by the list of ingredients, most of these spices are staples that you should have in your kitchen if you love Indian food.
I assure you this will become your go to curry, especially during the week when the cooking motivation is next to none.
Ingredients: 16 Cooking time: 15 minutes
- Six boiled and peeled free range eggs
- One sliced onion
- One can of tinned tomatoes
- Three to four pods of smashed garlic
- One thumb sized piece of ginger
- Two chopped green chillies
- Four cloves
- One cinnamon stick
- 3/4 teaspoon turmeric powder
- One teaspoon dried mango powder
- One teaspoon garam masala
- One teaspoon coriander powder
- One teaspoon cumin seeds
- 1.5 teaspoons sugar
- One tablespoon ghee
- Salt to taste
Heat ghee in a pan, add cumin seeds and wait for them to splutter. Now add the sliced onion, cook for three to four minutes. Then add cloves, cinnamon stick, smashed garlic, grated ginger and chopped green chillies (I used two, you can use more if you like your curry really spicy). Cook the mix for another two to three minutes.
Add tomato paste followed by all other spices, salt and sugar. Give it all a good stir and let the tomatoes cook on a medium heat for five to seven minutes. Then add 1.5 cups of water, cover the pan and let the curry simmer for another five minutes. Take the pan off the heat and with a stick blender blend the curry into a smooth, velvety gravy.
Transfer the curry to a serving dish, cut the eggs in half and add them to the curry, garnish with fresh coriander. I served this lip smackingly delicious egg curry on a bed of basmati rice with a side of cucumber raita and devoured it in a matter of minutes.