- Prep Time:
- 20 min
- Cook Time:
- 30 min
- 1 1/2 tbsp (25 mL) coconut oil
- 1 tsp (5 mL) mustard seeds
- 10 curry leaves
- 1 large onion, finely chopped
- 1 medium tomato, finely chopped
- 1/4 cup (60 mL) canned crushed tomatoes
- 1 tsp (5 mL) garlic paste
- 1 tsp (5 mL) ginger paste
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2.5 mL) chili powder
- 1/2 tsp (2.5 mL) ground turmeric
- 1 tsp (5 mL) salt (or to taste)
- 1 1/2 cup (375 mL) coconut milk
- 1/2 cup (125 mL) water, plus extra to thin out sauce
- 1/4 cup (60 mL) shredded, dried, unsweetened coconut
- 4 hard boiled eggs, peeled, cut in half lengthwise
- 2 tbsp (30 mL) cilantro, finely chopped
In a medium pot, heat coconut oil on medium-high. Add mustard seeds and fry for one minute, until they pop. Add curry leaves and fry for a minute. Reduce heat to medium-low. Add onion and caramelize until golden brown in colour, approximately 10-15 minutes.
Mix in tomato and cook for a minute. Add crushed tomatoes and stir. Add garlic paste, ginger paste, coriander, cumin, chili, turmeric and salt. Mix and cook for a couple of minutes.
Add coconut milk and water and simmer for a few minutes. Stir in shredded dried coconut.
Thin out sauce with a little extra water to get desired sauce consistency and add extra salt to taste, if required. Gently add eggs and coat with curry sauce. Garnish with cilantro. Serve with boiled rice.
Caramelize onions well until golden brown to bring out the sweetness of onions, otherwise curry will taste bitter. For this recipe you can use fresh or dried curry leaves, available in Indian grocery stores or specialty retailers.