While we are all hunkered down at home, maybe some delicious egg curry can bring us a bit of joy. So here is the recipe for our popular egg curry. If you don’t have all the ingredients (like curry leaves) in your pantry, try it out with what you have. We are looking forward to your interpretations of it.
Please consider donating to our Virtual Tip jar. All proceeds raised will go directly to our Thattu staff to help them make it through this difficult time.
Ingredients
| Boiled Egg | 6 | Cut into vertical halves |
| Onions | 2 | Sliced |
| Tomato | 2 | Sliced |
| Ginger | ½” | Chopped |
| Garlic | 2 | Chopped |
| Green Chilies | 3 | Slit and seeds removed |
| Turmeric | 1 tsp | |
| Red Chili powder | 1 tsp | Paprika, Cayenne, etc. |
| Coriander powder | 2 tsp | |
| Fennel Seeds | 2 tsp | |
| Coconut milk | 1 cup | |
| Curry leaves | 1 sprig (optional) | |
| Cilantro | for garnish | |
| Salt | to taste | |
| Oil | 2 tbsp |
Preparation
Step I
- Grind together turmeric, chili powder, coriander powder and fennel seeds to make the spice mix. You can make lots of this and store for future use.
Step II
- Sauté ginger, garlic, green chilies and curry leaves in oil in a pan
- Add onions and sauté until caramelized
- Add spice mix from Step I and salt and sauté for 2 minutes
- Add tomatoes and cook until mushy
- Arrange the egg halves in the pan with yolks up
- Pour the coconut milk, mix without turning the eggs and cook over low heat for a few minutes
- Garnish with cilantro
