This is a very quick and easy curry to make if you’re short of time in the evening, or it could be used a simple accompaniment to larger main course. Desiccated coconut is used here to give the curry some texture and the tamarind adds a pleasant sour background to the dish. Serve on top of rice or with breads.
Ingredients
6 – 8 Hard boiled Eggs
1/2 Cup (around 40g) Desiccated Coconut
4 Chilli Peppers
1 tsp Mustard Seeds
60 ml Rapeseed Oil
250 ml Base Curry Sauce
1 tbsp Tomato Puree mixed with 4 tbsp Water
1 tsp Salt
1 tsp Ground Cumin
1 tbsp Tamarind Paste
120 ml Water or Chicken Stock
1 tbsp Fresh chopped Coriander
Recipe
Egg Curry in a Coconut Masala
Ingredients
- 6 - 8 Eggs
- 1/2 cup Desiccated Coconut
- 4 Chilli Peppers
- 1 tsp Mustard Seeds
- 60 ml Rapeseed Oil
- 250 ml Base Sauce
- 1 tbsp Tomato Puree mixed with 4 tbsp Water
- 1 tsp Salt
- 1 tsp Ground Cumin
- 1 tbsp Tamarind Paste
- 120 ml Water or Chicken Stock
- 1 tbsp Fresh chopped Coriander
Instructions
- Cook the eggs until they are hard boiled and peel.
- Using a pestle and mortar or small food processor, grind and chop the mustard seeds, chilli peppers and desiccated coconut.
- Heat the rapeseed oil and fry the coconut mixture until brown.
- Then add the base sauce, salt and tomato puree mixture and cook until the oil begins to separate at the edges of the pan. Around 5 - 10 minutes.
- Add the ground cumin, tamarind paste and water and cook for a further 5 minutes or so until the oil begins to separate at the sides again.
- Add the chopped coriander and stir.
- Pour the sauce over the hard boiled eggs and serve.
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