- Recipes
A comforting simple egg curry that gets its mellow flavors from turmeric and coconut milk. Not a very spicy curry (unless you choose to make it so!), but one with fragrant undertones thanks to nigella seeds and curry leaves.
- Serves : 4
- Prep Time: 5 min
- Cook Time: 15 min
Ingredients
3 to 4 tbsp (45 to 60 mL)
½ tsp (2.5 mL)
1 sprig
1 cup (250 mL)
1¼ tsp (6 mL)
1 tsp (5 mL)
3/4 tsp (4 mL)
1 ¼ tsp (6 mL)
⅓ tsp (1.5 mL)
1/2 cup (125 mL)
1 can (400 mL)
4 to 6
Additional
cooking oil
nigella seeds
curry leaves
finely diced onion (1 large or 2 small)
ginger paste
garlic paste
salt
red chili powder
turmeric powder
water
coconut milk
hard-boiled eggs
coconut milk, chopped cilantro, curry leaves, sliced green chilies (optional garnishes)
Instructions:
Step 1
Heat the oil in a sauté pan on medium-high heat. Once it shimmers, add the nigella seeds and curry leaves. They will sizzle when they hit the oil.
Step 2
Add the onion. Sauté, stirring occasionally, until the edges turn golden.
Step 3
Add the ginger and garlic pastes. Sauté for 30 to 45 seconds or until the pastes lose their ‘raw’ smell.
Step 4
Lower the heat to medium. Add the salt, red chili powder and turmeric. Sauté for 30 seconds, then add a splash of water to ensure the spices don’t burn.
Step 5
Bring the curry to a boil. Cover and simmer for 10 minutes.
Step 6
Add the coconut milk and eggs and bring to a boil. Taste and adjust the seasonings as desired.
Step 7
Garnish with a small drizzle of additional coconut milk, and chopped cilantro, curry leaves, and sliced green chilies.
Note
For a smoother curry, run the curry base through an immersion blender before adding the coconut milk and eggs.
