Tamil Egg Curry with Coconut and Curry Leaves
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Ingredients
- 8 eggs
- 300 ml coconut milk
- 1 onion, finely sliced
- 2 tomatoes
- 3 garlic cloves
- 10 g fresh ginger
- 1 tsp mustard seeds
- 10 curry leaves
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 17.6 g
- Carbohydrate
- 9 g
- of which sugars
- 5.6 g
- Fat
- 33.3 g
- of which saturates
- 22.4 g
- Fibre
- 2.5 g
- Salt
- 0.45 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
Heat the coconut oil in a wide pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 3
Add the sliced onion, garlic and ginger, and fry for 6-7 minutes until golden.
- 4
Add the chopped tomatoes, chilli powder and ground turmeric, and cook for 5 minutes until the tomatoes break down.
- 5
Pour in the coconut milk and simmer for 5 minutes until slightly thickened.
- 6
Slide in the halved eggs, spoon the sauce over them and simmer for 2 minutes to heat through before serving with rice.
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