Coriander Egg Curry

Coriander Egg Curry Here is a quick-ish meal that is delicious and full of flavours that can be made as a side dish to go along with a buffet of Indian meals or eaten on the couch with some rice or a scallion pancake for dipping.

Ingredients

6 eggs

1.5 tbsp olive oil

1/2 tsp mustard seeds

2 tsp cumin seeds

1 tsp turmeric powder

knob ginger, about 3cm

2 garlic cloves

2 green chilies, save half a chilli for serving

2 onions, roughly chopped

5 cherry tomatoes, roughly chopped

1/2 cup passata (tomato puree)

1.5 tsp coriander powder

2 tsp kashmiri chilli powder

1.5 cup water

80 ml coconut milk

1 tsp garam masala, plus extra for sprinkling at serving

1 cup fresh coriander, finely chopped

1 tsp salt

Coriander Egg Curry

Method

Hard boiled eggs

Place the eggs carefully into a pot of boiling water and cook for 10 minutes if the eggs are straight from the fridge or 9 minutes if the eggs are at room temperature. Remove once cooked and place the eggs into a bowl of cold water to stop the cooking process.

Once the eggs are cool enough to handle, peel them and set aside.

Curry Sauce

Peel and roughly chop the onions then set aside.

Finely chop the garlic, ginger and chillies and set aside.

On medium heat, heat 1 tbs of oil in a pan and then add the mustard seeds. Once they start popping, add the cumin seeds and turmeric powder, stirring for 30 seconds.

Coriander Egg Curry

Add the chopped ginger, garlic and chilli to the spices and cook for 1 minute.

Turn down the heat to low and add the chopped onions. Cook for 10 minutes, stirring occasionally.

Roughly chop the tomatoes and add them to the pan then add the passata. Sir to combine.

Add the coriander powder, garam masala and kashmiri chilli, turn up the heat to get the sauce to a simmer and cook for 20 minutes, uncovered, stirring occasionally.

Add the water and coconut milk, stir to combine then cover with a lid and cook for another 10 minutes.

Add 3/4 cup of finely chopped coriander and stir in well – reserve the last 1/4 for serving.

Taste the sauce and add salt as necessary. I use about 1 teaspoon but you may only want half of that… or more.

Cut the eggs in half and carefully place on the sauce. Reduce heat and cover with a lid. Leave the eggs to reheat for 5 minutes before serving

Serve with flat bread or rice and sprinkle with the remaining chopped coriander, thinly sliced green chilli and garam masala.

Coriander Egg Curry

Coriander Egg Curry
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Here is a quick-ish meal that is delicious and full of flavours that can be made as a side dish to go along with a buffet of Indian meals or eaten on the couch with some rice or a scallion pancake for dipping.
Ingredients
  • 6 eggs
  • 1.5 tbsp olive oil
  • ½ tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 tsp turmeric powder
  • knob ginger, about 3cm
  • 2 garlic cloves
  • 2 green chilies, save half a chilli for serving
  • 2 onions, roughly chopped
  • 5 cherry tomatoes, roughly chopped
  • ½ cup passata (tomato puree)
  • 1.5 tsp coriander powder
  • 2 tsp kashmiri chilli powder
  • 1.5 cup water
  • 80 ml coconut milk
  • 1 tsp garam masala, plus extra for sprinkling at serving
  • 1 cup fresh coriander, finely chopped
  • 1 tsp salt
Instructions
Hard boiled eggs
  1. Place the eggs carefully into a pot of boiling water and cook for 10 minutes if the eggs are straight from the fridge or 9 minutes if the eggs are at room temperature. Remove once cooked and place the eggs into a bowl of cold water to stop the cooking process.
  2. Once the eggs are cool enough to handle, peel them and set aside.
Curry Sauce
  1. Peel and roughly chop the onions then set aside.
  2. Finely chop the garlic, ginger and chillies and set aside.
  3. On medium heat, heat 1 tbs of oil in a pan and then add the mustard seeds. Once they start popping, add the cumin seeds and turmeric powder, stirring for 30 seconds.
  4. Add the chopped ginger, garlic and chilli to the spices and cook for 1 minute.
  5. Turn down the heat to low and add the chopped onions. Cook for 10 minutes, stirring occasionally.
  6. Roughly chop the tomatoes and add them to the pan then add the passata. Sir to combine.
  7. Add the coriander powder, garam masala and kashmiri chilli, turn up the heat to get the sauce to a simmer and cook for 20 minutes, uncovered, stirring occasionally.
  8. Add the water and coconut milk, stir to combine then cover with a lid and cook for another 10 minutes.
  9. Add ¾ cup of finely chopped coriander and stir in well – reserve the last ¼ for serving.
  10. Taste the sauce and add salt as necessary. I use about 1 teaspoon but you may only want half of that… or more.
  11. Cut the eggs in half and carefully place on the sauce. Reduce heat and cover with a lid. Leave the eggs to reheat for 5 minutes before serving
  12. Serve with flat bread or rice and sprinkle with the remaining chopped coriander, thinly sliced green chilli and garam masala.

 

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