I recommend serving with/on rice because it has a ton of flavor, but is a small volume of food. Egg curry spice blend and curry leaves were purchased at a local Indian grocery store.
Ingredients
- 2 tablespoons coconut oil
- 1 ½ teaspoons black mustard seeds
- 2 large yellow onions, thinly sliced
- 20 whole curry leaves
- 4 teaspoons salt
- 6 whole plum tomatoes, finely diced
- 3 teaspoons fresh ginger, grated
- 3 teaspoons garlic, minced
- 3 teaspoons hot green chiles, minced
- ¾ teaspoon ground turmeric
- ¾ cup egg curry spice blend
- 2 cans coconut milk (13.66 fl oz can)
- 2 cups water
- 1 bunch fresh cilantro, chopped
- 10 whole eggs
Instructions
- 1
Heat coconut oil in a large pot over medium heat. Add black mustard seeds and cook until they start to pop (2-3 mins).
- 2
Add the onions, curry leaves, and salt. Cook for a few minutes until the onions are soft.
- 3
Add the tomatoes, ginger, garlic, chiles, turmeric, and egg curry spice blend. Cook for a few minutes until the tomatoes are soft.
- 4
Stir in coconut milk and water. Simmer for 5 minutes and then transfer to a container to cool.
- 5
Put eggs in a single layer at the bottom of a pot. Add enough water so there is at least 1 inch of water on top of the eggs.
- 6
Bring the water to a boil. Once it starts to boil, cover the pot and turn off the heat. Let the eggs sit this way for 12 minutes.
- 7
Use tongs to remove eggs and place them in a bowl of ice water (or run eggs under cold water). Peel the shells off. Serve the eggs in the curry mixture, topped with chopped cilantro.
Equipment
- Large Pot
- Tongs
- Vegetable Peeler