Karnataka Egg Curry with Roasted Coconut
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Ingredients
- 8 eggs
- 50 g desiccated coconut
- 3 dried red chillies
- 1 onion, finely sliced
- 2 tomatoes
- 10 g fresh ginger
- 3 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 336 kcal
- Protein
- 16.6 g
- Carbohydrate
- 7.7 g
- of which sugars
- 4.8 g
- Fat
- 25.8 g
- of which saturates
- 15.9 g
- Fibre
- 3.3 g
- Salt
- 0.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 2
Dry-roast the desiccated coconut and dried red chillies for 2-3 minutes until golden, then blitz with a splash of water to a smooth paste.
- 3
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 4
Add the garlic, ginger and curry leaves, and fry for 2 minutes, then stir in the ground turmeric and chopped tomatoes, and cook for 5 minutes.
- 5
Stir in the roasted coconut paste and 150ml water, and simmer for 5 minutes until thickened.
- 6
Slide in the halved eggs, spoon the sauce over and simmer for 2 minutes before serving with rice.
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