Coconut Egg Curry
A comforting simple egg curry that gets its mellow flavours 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 tbsp ( 45 mL ) cooking oil
- ½ tsp ( 2.5 mL ) nigella seeds
- 1 sprig curry leaves
- 1 cup ( 250 mL ) finely diced onion (1 large or 2 small)
- 1 1/4 tsp ( 6.5 mL ) ginger paste
- 1 tsp ( 5 mL ) garlic paste
- ¾ tsp ( 4 mL ) salt
- 1 1/4 tsp ( 6.5 mL ) red chili powder
- ⅓ tsp ( 2 mL ) turmeric powder
- ½ cup ( 125 mL ) water
- 1 can coconut milk
- 4 to 6 hard-boiled eggs
- Additional coconut milk, chopped cilantro, curry leaves, sliced green chilies (optional garnishes)
Instructions
-
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.
-
Add the onion. Sauté, stirring occasionally, until the edges turn golden.
-
Add the ginger and garlic pastes. Sauté for 30 to 45 seconds or until the pastes lose their ‘raw’ smell.
-
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.
-
Bring the curry to a boil. Cover and simmer for 10 minutes.
-
Add the coconut milk and eggs and bring to a boil. Taste and adjust the seasonings as desired.
-
Garnish with a small drizzle of additional coconut milk, and chopped cilantro, curry leaves, and sliced green chilies.
Notes
For a smoother curry, run the curry base through an immersion blender before adding the coconut milk and eggs.