We made egg curry for a quick dinner last night. It's creamy with coconut milk and cinnamon-cardamon-clove flavour leaves you feeling warm inside. It's great comfort food.
4 hard boiled eggs
3 small onions
6 small garlic cloves
1/4 in. ginger
1/2 cup coconut milk
1 tsp of mustard seeds
1/8 cinnamon stick
5 cardamon pods peeled
1/2 tsp turmeric powder
2 tsp cumin powder
3/4 tsp red (kashmiri) chili powder
2 tsp of coriander powder
8-10 curry leaves (optional)
some water, cooking oil and salt to taste
Chop the onions, tomatoes, garlic and ginger.
Crush cinnamon, cardamon seeds and cloves. Don't use the peel of cardamon pod, just open it with a knife and take out the black seeds. You can use cardamon peel in a cup of tea later. Next, heat the oil and fry mustard seeds first.
After a minute, add the masala (crushed dry spices) and fry for a moment until the spices release the aroma. As in all Indian cooking, spices are fried in the beginning so that the flavours come out and mix well. Next, add the chopped onions, garlic and ginger.
Fry it mixing till the onions become transparent.
Then it is time to add the powders: turmeric, coriander, cumin and red kashmiri chili. Mix it well and fry it for another moment. Add tomatoes, mix it and fry for a few minutes until the tomatoes become soft.
Finally, add coconut milk and about a half glass of water. You can add more or less water depending on the consistency you want to achieve. Also, coconut milk and water can be substituted with a cup of regular milk. Bring it to a boil and cook it for a few minutes. Finally, add a bunch of curry leaves. This step is optional.
Half the eggs and add them to the curry. Keep it for a couple of minutes and it's ready to be served!
Serve it over rice or with bread.
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