Egg Curry with Coconut Milk

By now, regular readers of this blog must have figured out that I like egg curry. 🙂 So here is another one, simpler than the earlier recipes I have posted but even more delicious, if possible.

This version of the egg curry is claimed by people of both Kerala and Goa as their own. Whichever Indian state it belongs to, Egg Curry with Coconut Milk is simple awesome!

Time: 45 Minutes

Serves: 4

Ingredients

1. Eggs – 4
2. Coconut Milk – 1 Cup
3. Onions – 3 Large
4. Ginger – 1/2″ piece
5. Garlic – 2 pods
6. Coriander Powder – 1 tsp
7.  Red Chilli Power – 2/3 tsp
8. Turmeric Powder – 1/3 tsp
9. Tamarind Pulp – 1 tsp
10. Coconut Oil – 2 tbsp (you could use any vegetable oil)
11. Curry Leaves – A Few
12. Salt to Taste

Method

1. Boil the eggs in sufficient water for 7-10 minutes or till they are hard boiled.
2. Set aside to cool.
3. Peel and chop the onions into 1/4″ pieces
4. Peel and grate the ginger.
5. Peel and crush the garlic pods.
6. Heat the oil.
7. Add the onion pieces and 1/2 tsp of salt.
8. Stir-fry the onion till it starts to turn brown.
9. Add the curry leaves, grated ginger and crushed garlic.
10. Saute for 2 minutes.
11. Add the tamarind pulp.
12. Saute for 2 minutes.
13. Add the red chilli , turmeric, and coriander powders.
14. Saute for 2 minutes.
15. Turn off the heat and let the onion cool.
16. Grind 1/2 the fried onion into a coarse paste.
17. Add it back to the remaining onion pieces.
18. Add 2/3 cup water and bring to a simmer.
19. Add the coconut milk and salt.
20. Simmer for 5 minutes.
21. Add some water, if required.
22. Peel the boiled eggs and cut them into halves.
23. Add the egg halves to the coconut milk gravy.
24. Serve with rice, rotis or parathas.