Eggs in Chilli Coconut Curry

Ingredients (2 - 3 Servings)

• Eggs: 6, boiled and peeled
• Coconut Milk: 1 cup (preferably thick)
• Onions: 2 medium, finely chopped
• Tomatoes: 2 medium, pureed
• Green Chilies: 2, slit
• Ginger-Garlic Paste: 1 tablespoon
• Curry Leaves: 8-10
• Mustard Seeds: 1 teaspoon
• Turmeric Powder: ½ teaspoon
• Red Chili Powder: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: ½ teaspoon
• Tamarind Pulp: 1 tablespoon (or 1 tsp lemon juice as a substitute)
• Fresh Coconut (grated): 2 tablespoons (optional, for garnish)
• Salt: To taste
• Oil: 2 tablespoons
• Coriander Leaves: For garnish

Directions

1. Boil the Eggs:

   • Boil the eggs for about 8-10 minutes, then peel and set aside. You can fry them lightly in 1 teaspoon oil to give them a golden-brown crust (optional).

2. Prepare the Base:

   • Heat oil in a pan and add mustard seeds. Once they crackle, add curry leaves and green chilies.
   • Add the finely chopped onions and sauté until golden brown.
   • Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell goes away.

3. Spice it Up:

   • Add the turmeric powder, red chili powder, and coriander powder. Sauté for 1 minute until the spices are aromatic.
   • Add the tomato puree and cook until the oil separates from the masala (about 5 minutes).

4. Prepare the Coconut Curry:

   • Add the coconut milk to the pan and mix well. Let it simmer on low heat for 5-7 minutes.
   • Add salt and tamarind pulp (or lemon juice) to adjust the sourness.

5. Add the Eggs:

   • Gently drop the boiled eggs into the coconut curry. Let them simmer in the curry for another 5 minutes, so they absorb the flavors.
   • Sprinkle garam masala on top and stir gently.

6. Garnish:

   • Garnish with freshly grated coconut and chopped coriander leaves.

7. Serve:

   • Serve hot with steamed rice, chapati, or naan.

Nutrition

• Calories: 280 kcal
• Protein: 12g
• Fat: 22g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 4g
• Cholesterol: 210 mg