Ingredients
- This egg curry saves you the time and effort it takes to peel eggs. Its a lovely dish to serve to a hungry crowd straight from the cooking pot. Salted or pickled onions make a good condiment for this dish.
- Serves 4
- 8 fresh eggs
- 3 small cooking potatoes boiled, peeled and cut into 6 pieces
- Puree to a smooth paste-
- 4 red plum tomatoes
- 2 Indian green chillies or or one bird chilli or a large jalapeno
- 6 large cloves garlic
- 1 inch ginger root peeled
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder or cayenne pepper
- 1 teaspoon powdered cumin seeds
- For the curry
- 1/2 cup white onion finely sliced
- 2 green chillies stalks removed, kept whole
- 6 fresh green curry leaves, torn
- 1 inch cinnamon stick
- 2 cloves
- 1 dried bay leaf
- 2 tbsp vegetable oil
- 3 cups coconut milk
- Salt to taste
Instructions
- Heat oil in a large flat skillet, saucepan or casserole no more than 2 inches deep on medium heat.
- Add bay leaf, cloves and cinnamon stick and saute one minute then add curry leaves and saute 1 minute.
- Add onions and whole green chillies and saute until soft and fragrant.
- Add pureed masala paste. Lower flame and cook until reduce to half its volume. Cover skillet and leave a little ajar while this cooks.
- Stir in coconut milk, 1.25 cups water and potatoes and let simmer 3-4 minutes until volume reduces.
- Stir in salt to taste.
- Add the eggs only when you are ready to serve the cuury. This gravy can be refrigerated and reheated later.
- Crack an egg into a small ramekin and slide into the curry one at a time.
- Allow eggs to cook slowly until whites are set and yolks are soft.
- Serve in the skillet immediately with bread such as ladi pao, brun pav or a French loaf.
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