Egg Curry

Serves 4-5

A comforting classic made in Southern Indian style! Simmer boiled eggs in Bhuna Masala along with your favorite spices and let the rich, caramelized base do the heavy lifting. You can easily substitute eggs with another protien of your choice or a medley of vegetables, it will be just as tasty!

Ingredients

6 hard boiled eggs

2 tsp coconut oil

2 green cardamom pods, lightly crushed

½ tsp fennel seeds

10 curry leaves

1 inch cinnamon stick

1 cup Bhuna Masala

½ tsp turmeric

1 tsp red chili powder (or to taste)

1 tsp black peppercorns, crushed to a powder

2 tbsp coriander powder

2 green chillies, slit in the middle

½ tsp sugar

½ cup water

1.5 cups coconut milk (~345 ml)

Salt, to taste

Method

Heat coconut oil in a saucepan on medium heat, add green cardamom, cinnamon, and fennel seeds to the hot oil. Let the fennel sizzle and add in the curry leaves.
Add the Bhuna Masala along with a splash of water, and cook for 30 seconds.
Lower the heat and mix in the turmeric powder, coriander powder, red chili powder and salt, cook for 2 minutes.
Add the water and let it come to a boil. Lower the heat, cover and allow to simmer for 5 minutes.
In the meantime, deshell your eggs and cut each in half.
Stir in the green chillies and sugar to the curry. Add the eggs, gently mix and continue to cook on low-medium heat for another 2-3 minutes.
Stir in the coconut milk and cook for no longer than a minute or two. Serve with fresh appams, parotta, or rice.