Ingredients

The following ingredients have 4 Servings
  • 10 eggs (hard boiled, peeled and halved)
  • 2 tbsp vegetable oil
  • 2 small onions (finely diced)
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tsp cumin seeds
  • 1 tbsp curry powder
  • 200 g chopped tomatoes
  • 200 ml hot water
  • 300 ml coconut milk
  • Salt
  • 0.5 tsp brown mustard seeds
  • 15 curry leaves

Instruction

  • Heat half the olive oil in a pan over medium –high heat and fry the onion till it turns slightly brown.
  • Add the ginger and garlic and fry for 1 min till fragrant.
  • The add the cumin and curry powder and stir for 30 seconds, followed by the tomatoes and cook for 5 mins.
  • Then add the water, bring to a simmer and simmer for 5 mins.
  • Allow the mixture to cool for a bit before adding to a blender and blending into a paste.
  • Add the remaining oil into the pan (wipe it clean first) over medium-high heat and add the mustard seeds. When the seeds begin to pop, add the curry leaves and fry for 15 secs.
  • Then add in the blended curry paste, coconut milk, season to taste, bring the curry to a gentle simmer and cook for 5 mins.
  • Then add in the hard boiled eggs – yolk side up –and spoon the sauce over them to coat. Let simmer for a few mins till the eggs are heated through.
  • Serve with some rice or naan etc.