It may seem a little weird to put boiled eggs in a curry sauce, but it works very well. The spiced, slightly acidic sauce contrasts beautifully with the rich, creamy and mild taste of the eggs. Serve with rice, naan or chapatis, and a raita or kachumbar.
Egg curry (serves 4)
Slightly adapted from Rick Stein’s India
2 tbsp coconut oil
small handfull of fresh curry leaves (omit if you can’t find them)
1 tsp fennel seeds
250 g onion, sliced
2 dried Kashmiri chillies (see note)
20 g ginger, finely chopped
20 g garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1/2 tsp turmeric
400 g tomato passata
1/2 tsp salt
Optional: some chopped fresh coriander, to serve
Boil the eggs using your preferred cooking method. Officially, they should be hard-boiled, but I like to keep them quite soft, because they will cook some more when simmered in the sauce later on. Peel them and set aside.
Heat the coconut oil in a pan over medium heat. Add the curry leaves and fennel seeds and fry for 30 seconds, then add the onion and fry until soft and golden (about 10 minutes). Add the dried chillies, ginger and garlic, fry for 3 minutes, then stir in the ground coriander, cumin, black pepper and turmeric, and fry for 30 seconds (keep an eye on it, because it is quite sensitive to catching and burning). Then add the passata and the salt, simmer for about 10 minutes until rich and reduced. Add the eggs (whole), put a lid on the pan and simmer for 4-5 minutes to heat the eggs through.
Sprinkle with the fresh coriander (if using) and serve immediately
Note: Dried chillies are kind of a Russian roulette: you never know when they make a dish turn out inedible hot. Furthermore there are many different kinds of (dried) chillies, that all have different levels of spiciness. That is why I don’t use them myself, I use a teaspoon of sambal instead, because it is a lot milder and I know exactly how spicy it will be. Go ahead and use something you have available and to your taste.