Coriander Egg Curry
An inviting and simple egg curry. There are numerous egg curries enjoyed by Indians but this Coriander Egg Curry is sure to be a keeper. The combination of heady spices along with the onion-tomato base finished with coconut milk and fresh coriander leaves gives this curry a unique flavour combination that is both hearty and comforting at the same time.
- 5 hard boiled eggs, peeled then make small slits lengthwise
- 3 tbsp coconut oil
- 1 tsp black mustard seeds
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 1 large brown onion, finely grated
- 1 green chilli, minced
- Salt to taste
- 1 tsp medium hot red chilli powder
- ½ tsp turmeric powder
- 1½ tbsp Latasha’s Kitchen Coriander Curry Paste
- 30 ml water
- 1 tomato, finely grated
- 1 tbsp tomato puree
- 3 tbsp tamarind juice
- 1 cup water
- 200 ml Ayam brand coconut milk
- Coriander leaves for garnish
- In a deep saucepan add 1 tablespoon coconut oil. When slightly hot, add the boiled eggs and pan fry until golden brown on all sides. Remove and keep aside.
- Add the remaining coconut oil to the same pot. Once hot, sprinkle in mustard seeds and as they start to pop, add the cumin and fenugreek seeds.
- Place the grated onion and minced green chillies into the pot and sauté for 10 minutes on gentle heat, with a pinch of salt.
- Then add red chilli and turmeric powders, combine well then stir in Latasha’s Kitchen Coriander Curry Paste. Pour in 30 ml water, cook for 2-3 minutes add grated tomato and cook for another 15 minutes on low.
- Add tomato puree, tamarind juice, 1 cup water and bring to a boil on medium-high heat for 2-3 minutes. Cover with a lid and cook on low flame for 5 minutes. Keep checking and stirring to ensure it does not stick to the pan.
- Add the pan-fried boiled eggs and coconut milk and simmer for 15 minutes or until the gravy turns thick. Turn off the heat.
- Garnish with fresh coriander leaves and serve with rice, naan or roti.