Anda Rassa (Maharashtrian Egg Curry)
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Ingredients
- 8 egg
- 300 ml coconut milk
- 20 g desiccated coconut
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 200 g tomatoes, finely chopped
- 1 tsp ground coriander
- 1 tsp chilli powder
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 17.7 g
- Carbohydrate
- 9.4 g
- of which sugars
- 5.8 g
- Fat
- 36.3 g
- of which saturates
- 20 g
- Fibre
- 3.2 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the eggs for 9 minutes, cool in cold water, then peel and halve.
- 2
Heat the vegetable oil in a pan and cook the chopped onion over medium heat for 8 minutes until golden, then add the garlic and ginger and cook for 1 minute.
- 3
Stir in the ground coriander, chilli powder and desiccated coconut, then add the chopped tomatoes and cook for 7 minutes until softened.
- 4
Pour in the coconut milk and simmer for 10 minutes until the sauce thickens slightly.
- 5
Nestle the halved eggs into the sauce and warm through for 3 minutes.
- 6
Scatter with the chopped coriander and serve with rice.
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