I have discovered that Indian cuisine has a variety of ways of preparing eggs–creative dishes way more interesting than omelettes and scrambled eggs!
Boiled eggs in coconut milk curry—serves 2
- 4 eggs
- Cooking fat, such as coconut oil or ghee
- ¼ t mustard seeds
- ¼ t cumin seeds
- Stem of curry leaves, about 8 leaves
- 1 medium onion, finely sliced
- 2 cloves garlic, minced
- ¼ t turmeric
- ½ t red chilli powder (optional)
- 1 T coriander powder
- 1 t garam masala powder
- ¼ t salt
- ¼ to 1/3 cup coconut milk, preferably homemade
- Boil the eggs, peel and slice in half.
- Heat cooking fat in a wide pan and add mustard seeds. When they start to pop and sizzle, add cumin seeds and curry leaves.
- Add onion. Saute onion until turns brown on the edges.
- Add the garlic, turmeric, chilli powder, coriander powder and garam masala powder. Fry for a few minutes.
- Turn heat to medium-low and add the coconut milk, starting with less at first. Add more if necessary. You can increase the heat if necessary to bring to a light simmer. Do not boil coconut milk; otherwise it will curdle!
- Add salt and and eggs and simmer for a few minutes.