Being a #Shortcuteggspert for British Lion Eggs, I was asked to prepare a main meal in about 20 minutes with eggs. I decided that since most people love curry, it would be great to make a quick curry with eggs. This also has a lot to do with my heritage as I am originally from India.
This is a traditional egg curry recipe that hails from Kerala, India and has boiled eggs in a spicy coconut gravy. It is normally eaten with traditional Appam (a rice flour pancake type of accompaniment) but tastes great with rice too.
8 eggs hardboiled and peeled
4 potatoes – cut into wedges
1 onion sliced finely
1 inch ginger minced
3 garlic cloves minced
1 sprig curry leaves
1 tomato finely chopped
Garam masala ¼ teaspoon
Tumeric powder ¼ teaspoon
Coriander powder ¼ teaspoon
Coconut milk – 400 ml
Dry red chillies – 2
Mustard seeds – ½ teaspoon
Oil – 1 ½ tablespoons
While the eggs are on the boil, complete the following steps
Heat the oil in a wok and when hot add the mustard seeds. (ensure that the oil is hot and then turn the fire down or the mustard seeds will burn)
Add the red chillies and sauté for a few seconds.
Add the onions and fry till golden.
Add the curry leaves, minced ginger and garlic and sauté for about 3 minutes.
Add the coriander powder, turmeric, garam masala and the tomatoes and sauté for about 3 minutes. The oil should come to the top at this point. Add the potatoes and saute for a couple of mintues.
Add half the coconut milk diluted with about 100 ml water and cook for about 8 minutes.
Lightly fry the eggs in oil (This is optional but it gives the eggs a lovely crispy coating)
Then add the eggs to the gravy and cook for about 3 minutes adding the curry leaves and the pepper.
Add the remaining coconut milk and cook for a further 2 minutes.
Garnish with coriander and serve hot with rice with rice.
Disclaimer: I was provided with supermarket vouchers to take part in the challenge. All ideas and opinions are my own.