Creamy egg and coconut curry recipe
Egg curries are popular in Indian homes, but are rarely found on restaurant menus. This one is rich with coconut milk and fragrant with turmeric, chilli powder and garam masala.
Tip: you can store the ginger-garlic paste in the fridge if you decide to make a batch. Put it into a clean jam jar, top it up with oil (any cooking oil) and put it in the fridge. It will keep in the fridge for up to 3 weeks. You will find that the oil layer may decrease with each scoop of paste used – just top it up as necessary.
Ingredients
- 1 part fresh ginger, skin scraped off and flesh chopped
- 2 parts garlic, peeled and chopped (by volume)
- 1 part fresh ginger, skin scraped off and flesh chopped
- 2 parts garlic, peeled and chopped (by volume)
- 1 part fresh ginger, skin scraped off and flesh chopped
- 2 parts garlic, peeled and chopped (by volume)
- 8 large-free range eggs
- 2 tbsp sunflower oil
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 2 tbsp tomato purée
- 400 ml coconut milk
- 1 pinch salt
- 1 handful of fresh coriander (cilantro), finely chopped, to garnish
- 8 large-free range eggs
- 2 tbsp sunflower oil
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 2 tbsp tomato purée
- 14.1 fl oz coconut milk
- 1 pinch salt
- 1 handful of fresh coriander (cilantro), finely chopped, to garnish
- 8 large-free range eggs
- 2 tbsp sunflower oil
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 2 tbsp tomato purée
- 1.7 cups coconut milk
- 1 pinch salt
- 1 handful of fresh coriander (cilantro), finely chopped, to garnish
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First make the ginger-garlic paste. If you are making a small amount, you can grate both or crush them using a mortar and pestle. You don’t need to discard the green ‘soul’ from the centre of the garlic; it is edible and any bitterness it has will add to the balance of flavours in the overall dish. If making a larger amount, blitz the peeled and chopped ginger and garlic in a blender, along with a little cold water to turn the blades and make a smooth paste.
- Begin by hard-boiling the eggs. Put the eggs in a single layer in a saucepan and then cover with plenty of cold water. Bring to the boil, then reduce the heat so that the water simmers at a gentle bubble.
- Cook them for 12 minutes, then remove the pan from the heat and plunge the eggs into cold water to stop them cooking. Once they are cool, peel the eggs and cut them in half lengthways. Set aside.
- Heat the sunflower oil in a heavy-based saucepan and fry the ginger-garlic paste on a high heat for a minute, stirring from time to time.
- Tip in the turmeric, chilli powder and garam masala and fry for a few seconds, then add 4 tablespoons of cold water.
- Reduce the heat to medium and cook until the water has evaporated, leaving the spices in oil.
- Stir in the tomato purée and 2 tablespoons of cold water.
- Cook for half a minute, then pour in the coconut milk, season with salt and then heat through until almost boiling.
- Place the eggs in the pan and baste them with the spice mixture. Serve hot, sprinkled with the chopped coriander to garnish, along with some plain boiled rice to accompany.
This recipe is from Indian in 7 by Monisha Bharadwaj. Published by Kyle Books, £17.99.
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