Hard boiled eggs in coconut milk curry

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
  1. Boil the eggs, peel and slice in half.
  2. Heat cooking fat in a wide pan and add mustard seeds. When they start to pop and sizzle, add cumin seeds and curry leaves.
  3. Add onion. Saute onion until turns brown on the edges.
  4. Add the garlic, turmeric, chilli powder, coriander powder and garam masala powder. Fry for a few minutes.
  5. 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!
  6. Add salt and and eggs and simmer for a few minutes.

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