The first time I made egg curry, the husband absolutely loved it. He licked his fingers clean, as well as the bowl. I wonder why I don't make it more often. This Sunday he was leaving for London for two weeks and I wanted to go for a potluck party. Going alone to meet new people doesn't seem a very exciting thing to do, but I had to do something with my Sunday afternoon. I had to make something quick and easy, as well as well liked by most. Egg curry is what came to my mind, can be eaten by most vegetarians and meat eaters too.
Recipe for Indian Egg Curry
Serves 6-8 people
8 hard boiled eggs, cut in half
3 medium onions - sliced
2 medium tomatoes -sliced
1 cup sliced coconut pieces or use frozen grated coconut
7-8 dried Kashmiri red chillies (more colour, less spice)
Few pepper corns
1 long stick cinnamon
2 green cardamoms
5-6 fat cloves of garlic
1/2 " piece ginger - sliced thin
2 bay leaves
1 tsp cumin seeds
1 star anise (optional)
Salt to taste
100 ml coconut milk
Fresh basil for garnish (You can substitute with coriander)
4 tbsp oil / ghee
1. Heat 2 tbsp ghee in a large wok. Once the ghee is warm, keep the flame on low and saute all the spices. After 30 seconds, add the sliced onions, tomatoes and coconut. Sprinkle some salt. Saute on a low flame for 8-10 minutes, until onions and tomatoes are well cooked. Remove it onto a plate and cool thoroughly.
2. In a blender / mixer, take the cooled ingredients and grind to an extremely fine paste, adding upto one cup of water.
3. Take the remaining 2 tbsp of ghee in the wok, add the ground paste, remaining salt, halved eggs and simmer for 3-4 minutes. Stir in the coconut milk.
4. Tear fresh basil leaves and garnish the curry. Serve hot with steamed rice.
*Vegans / Vegetarians can easy substitute the eggs with soya chunks, available in most Indian grocery stores.
This curry is not for the faint hearted. It is a burst of spices, it is truly Indian at its heart. If you are using Kashmiri chillies, even 6-8 chillies can be added safely without making your guests sweat from every pore. Check for the heat in your chillies and decide accordingly.