This egg curry is quite delicious. Hard-boiled eggs, potatoes and tomatoes are simmered in a curry sauce with spices ; cinnamon stick, star anise, cardamom pods, curry powder, chilli powder and ground black pepper. When the curry has done cooking and while still simmering, it is topped with some tempered spice. To temper the spice, heat some oil, and fry black mustard seeds, curry leaves and sliced shallots until the shallots brown, then pour over the simmering curry.
Delicious with fluffy white rice.
(Step-by-step Cooking Indian, by Dhershini Govin Winodan)
6 cloves garlic, peeled and chopped
1 in knob ginger, peeled and chopped
1/4 cup cooking oil
1 stick cinnamon
5 pods cardamom
1 star anise
3 stalks curry leaves
2 onions, peeled and sliced
3 potatoes, peeled and quartered
4 tomatoes, quartered
2 cups water
10 eggs, hard-boiled and peeled
1/2 cup evaporated milk
2 tsp mustard seeds
4 shallots, peeled and sliced
Curry paste :
2 tbsp meat curry powder (I use 4 tbsps)
1/2 tbsp chilli powder
1/2 tsp ground black pepper
1/4 cup water
salt to taste
- Blend garlic and ginger into a paste and set aside. Combine curry paste ingredients and set aside.
- Heat oil in a pan and stir-fry cinnamon, star anise and a stalk of curry leaves.
- Add onions and stir-fry to a golden brown. Add garlic-ginger paste and simmer until fragrant before adding curry paste. Cook for 3-5 minutes.
- Add potatoes, half the tomatoes and water and cook until potatoes are almost done. Add hard-boiled eggs and evaporated milk. Simmer for 15 minutes, then add remaining tomatoes.
- Meanwhile, heat some oil in a wok. Fry mustard seeds, remaining curry leaves and shallots. When shallots brown, pour over simmering curry.
- Allow curry to stand for 30 minutes before serving.
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