Spicy Rich Egg Curry - Cellu

Recipe by Cellu


















Ingredients:
10 eggs (hard boiled, peeled, halved)
3-4 small onions (sliced)
2-3 green chillies (finely chopped)
6 cloves garlic (finely diced)
2" ginger (finely diced)
3 tbsp Madras curry powder/bafat powder 
1 tbsp pepper powder
1/2 tbsp turmeric powder
1/2 tbsp garam masala powder
1/2 tbsp fennel powder (optional) 
1 sprig curry leaves (optional)
4 small tomatoes (diced)
tamarind or lemon juice as needed
250-300 ml thick coconut milk (freshly made, tinned, or powder mixed in warm water) 
fresh coriander leaves or parsley (to garnish)
coconut oil
salt to taste

Steps:
  1. In a vessel, heat coconut oil over medium heat.
  2. Add in sliced onions first, then green chillies, and saute for 3-4 minutes or until the onion begins to brown. 
  3. Add finely chopped ginger and garlic. Continue to stir-fry. Adding curry leaves now is another option, if preferred.
  4. Reduce heat to low then add turmeric powder, Madras curry powder/bafat powder, fennel powder, garam masala powder and continue to stir non-stop for 1 to 2 minutes, while adding additional oil if needed.
  5. Add diced tomato and cook for another 2-3 minutes, while constantly stirring. 
  6. Add salt and lemon juice/tamarind water as per taste. Increase heat to medium, and pour in the coconut milk and stir to combine to a rich thick gravy. Adjust salt as needed.
  7. Then add the eggs gently into the thick curry and simmer for 5-10 minutes or until it comes to a boil while gently stirring without breaking the eggs.
  8. Garnish with finely chopped coriander leaves or parsley.
  9. Serve with hot rice or freshly made parotas.
  10. ENJOY!
Notes:
  1. Instead of starting with cold water, add eggs to boiling water (you can slide through with a large spoon or anything equivalent).
  2. Boil the eggs for 8-9 minutes approximately; further cooking if needed will happen in the curry.
  3. Once cooked, transfer the eggs to a container and immediately pour cold water into it, or run under cold tap water to stop the cooking process and it also helps to peel the egg from the shell easily.
  4. If curry is too thin, try breaking another separate egg while mixing briskly into the gravy in a corner of the cooking dish. Once mixed, swirl the container to mix in well with rest of the gravy until it cooks. This will increase the flavor as well as thickens the gravy in no time.
  5. If you wish for the curry to be less spicy, lessen the amount of powders and skip the green chillies altogether.