I don't know if you are suffering through the seemingly endless amount of dyed Easter eggs like we are. We've had eggs for breakfast, deviled eggs for afternoon snacks, and more egg-white salad (I finally had to limit the number of yolks we were eating). We are down to our last dozen or so eggs and I've decided to go back to my spouse's roots to finish the last of the eggs.
Egg curry is one of my mother-in-law's favorite dishes. It's easy, especially if you make it with some store-bought ingredients like I do. The toughest part of the recipe is browning the onion so even if you are a novice cook I promise it will turn out just fine.
- 6-10 hard boiled eggs (I do two per adult and 1 per child)
- vegetable oil
- 1 medium sized onion, finely chopped
- 1-2 green chillies, minced (more or less depending on how much heat you can handle)
- 2 tsp garlic, minced
- 2 tsp ginger, grated
- 1 tsp cumin
- 3 tbsp garam masala paste (you can buy this in your ethnic food aisle at the store)
- 1 tsp turmeric powder
- 1 tsp chili powder (optional)
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can coconut milk
- Salt to taste
- Fresh cilantro (chopped) for garnish
Brown the onion in 2 tbsps of oil in a deep pan over med-low heat. This step takes the longest (10-20 minutes) until the onion is a deep golden brown.
While the onion is browning add all the spices, ginger, garlic, chilis in a small bowl. Add 1 tbsp oil to make a paste. When the onion is brown, add the paste and cook for another for 2-3 minutes.
Add the diced tomatoes and the tomato sauce. Taste and salt as required. Bring to a boil on a medium-high.
Cut the boiled eggs in half vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened.
Garnish with chopped cilantro and serve over hot rice.