This is a nice, simple, coconut masala made with whole eggs that are quickly fried before being finished off in the curry.
INGREDIENTS
3 tablespoons mustard oil or vegetable oil
6 free-range eggs, hard-boiled, peeled and left whole
1 teaspoon ground turmeric
1 teaspoon Kashmiri chilli powder
400ml coconut milk
2 medium red onions, very thinly sliced
4cm fresh root ginger, finely shredded
3 fresh green chillies, thinly sliced, with seeds
1 teaspoon salt
1 teaspoon sugar
handful of coriander leaves, chopped
1 teaspoon garam masala
METHOD
Heat the oil in a heavy-based saucepan over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs.
serve with rice
Original recipe Rick Stein India.
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