You won’t find too many egg recipes on my blog. That is because I prefer to eat them in cake. But the boys can live on them, especially my hubby. For years, I resisted cooking eggs at home and he would get his eggs over easy fix at the club post his morning round of golf. But in the past few months (after many lectures from immediate and extended family), I relented. As much as I do not like to cook eggs, I have to admit they are coming in handy during this lockdown. They make for quick and easy meal options on days when I am not keen to cook (which is often now). This recipe was shared by my sister, Shalini, who can whip up a mean version when she is in the mood to cook. The boys are very fond of it. The velvety coconut milk based sauce is mellow and delicate. It gets its signature color and flavor from the addition of fresh cilantro and curry leaves. This vibrant curry pairs well with everything… rice, rotis, bread, dosas, even appams (hoppers). The recipe makes a generous amount of sauce. You can always add more boiled eggs to any leftover curry. Since I don’t eat eggs, I usually set some curry aside for myself and add a little cubed paneer or some roasted baby potatoes to it.

Recipe

Green Egg Curry

(Serves 4)

Ingredients

8 hard boiled eggs, sliced in half
2 tbsp olive/coconut oil
3 large onions, roughly chopped
2 green chillies, slit lengthwise (de-seed them if you prefer the curry milder)
10 - 12 garlic cloves
1 cup cilantro, roughly chopped
3/4 cup fresh curry leaves, lightly crushed
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp black pepper powder
3 tbsp desiccated coconut/copra
salt to taste
1 cup water
1/2 cup thick coconut milk
1 tbsp cashew halves
2 tsp ghee

Method

In a heavy-based pan, heat the oil over medium heat. Add the onions and sauté until they turn transparent. Add the green chillies and garlic. Continue to stir-fry for 5 more minutes.

Add the cilantro and curry leaves. Fry until the leaves are completely wilted, then add in the turmeric, coriander and pepper powders. Fry for a few minutes to toast the spices, then add the coconut and salt. Continue to stir-fry until the raw smell of the turmeric disappears and the mixture looks glossy. Remove from the heat and set aside to cool.

Once completely cooled, blend the masala, adding water, a little at a time until very smoothly pureed.

Transfer the puree back into the pan and bring it to a gently boil over medium heat. Once it starts to boil, lower the heat to a simmer and stir in the coconut milk. Allow to simmer for 10 minutes. Taste and adjust the salt as needed and gently add in the boiled eggs. Simmer for a few more minutes, then remove from heat.

In a small wok/pan, heat the ghee and fry the cashews until golden brown. Garnish the egg curry with the fried cashews and serve hot with steamed rice, chapati or pav buns.