This is my Mom’s egg curry and it is so delicious! I ate this all the time when I was younger. This is a good recipe to have in your back pocket because most of us have eggs in our refrigerator. Certainly you will have to build your pantry to include some of these Indian spices, but it is so worth it. I have tagged this recipe as toddler friendly because I fed this to my toddle and she loved it. I know that toddler taste buds are a bit finicky, but give it a shot and see if your little one likes it too. I love and enjoy this curry and hope you enjoy it as much as I do.
- 1/4 Cup of Canola Oil (45g)
- 8 Eggs
- 4 Cloves
- 1 Inch Piece of Cinnamon
- 2 Green Cardamoms, peel and remove seeds
- 1 Star Anise
- 1 Bay Leaf
- 3 Large Shallots, minced (6.5oz / 190g)
- 2 Small Tomatoes, pureed (8.5oz / 239g)
- 1.5 Tsp Ginger Garlic Paste, you can get this in the Indian store or mince equal proportions of ginger and garlic as a substitute (0.5oz/11g)
- Chili Powder to Taste (for a mild curry I add 3/4 Tsp Kashmiri Chili Powder)
- ~2 Tsp Coriander Powder, adjust this to the amount of chili powder you want to add to the curry using the rule of thumb, for every spoon of chili powder you use two spoons of coriander powder.
- 3/4 Tsp Garam Masala
- Generous Pinch of Turmeric
- Salt to Taste
- ~2 Cups of Water (13oz / 368g)
- ~1/2 Cup Coconut Milk (4oz / 108g)
- Cilantro for Garnish, minced
- Cook eggs in boiling water for about 10 minutes and let cool. After the eggs cool peel them and make 4 long slits on the side of the careful not to cut too deep.
- Coarse grind the whole spices, clove, cinnamon, cardamom seeds, and star anise in a mortar and pestle or a coffee grinder
- Heat oil in a large sauté pan
- Add minced shallots to pan and sauté for few minutes. Add a little salt to speed up the cooking process.
- When the shallots are translucent add the coarsely ground whole spices and sauté till fragrant.
- Add pureed tomatoes and cook till liquid is reduced to about half the amount and oil separates from onion and tomato mixture.
- Add ginger garlic paste and sauté till raw smell is gone about 30 seconds.
- Add chili powder, coriander powder, garam masala, turmeric, and salt to taste and sauté till raw spice smell is gone. This will take about 1 to 3 mins depending on how hot the pan is.
- When ground spices are cooked add water and bring to a boil, reduce heat and simmer for about 15 minutes. The curry base should thicken.
- Gently add hard boiled eggs and coconut milk cook for another 5 minutes.
- Turn off the heat, garnish with cilantro, and serve.