Egg Curry (with potato)
- Number of Servings: 6
Ingredients
6 eggs, hard boiled (12-18 eggs for large groups)2 T olive oil1 t mustard seed1 t cumin seed12-15 curry leaves (dried is fine)1 medium/large onion (8 oz)1/4 cup unsweetened fresh (or frozen) coconut1 lb fresh red ripe tomatoes, diced (1 can stewed or diced tomatoes fine)1 13.5 oz lite coconut milk (Chaokoh brand preferred, but high fat)1 cup water1/2 t turmeric1 t garam masala3-4 t chili powder1 t coriander powder2 t ginger paste2 tsp salt2 t crushed garlic (or paste)24 oz (684 gr) red potatoes1/2 cup fresh cilantro, chopped (stemps and leaves)
1) over six eggs with water and bring to boil. Cook 10 minutes. Run under cold water, crack, and peel. Score the eggs with a series of small knife slits to allow the curry seasoning to flavor the eggs better.
2) In heated oil, add mustard seed, cumin seed, and curry leaves until mustard seed pop (about 1-2 minutes)
3) add onion, saute about 5 minutes
4) Add remaining spices (turmeric, masala, chili, coriander, ginger, garlic, and salt), fresh unsweetened, shredded or grated coconut (unsweetened at the Asian grocer), tomatoes, water , and coconut milk, cooking about 5 minutes.
5) Add potatoes (quartered with skin left on). I often add these already roasted in the oven where they only need to be brought up to heat to serve curry.
6) Score with knife egg white of while leaving yolks in tact. Add to curry.
7) Add cilantro. Cook until potatoes are done (about 20 minutes)
8) Serve on rice.
Serving Size: Makes 6 servings
2) In heated oil, add mustard seed, cumin seed, and curry leaves until mustard seed pop (about 1-2 minutes)
3) add onion, saute about 5 minutes
4) Add remaining spices (turmeric, masala, chili, coriander, ginger, garlic, and salt), fresh unsweetened, shredded or grated coconut (unsweetened at the Asian grocer), tomatoes, water , and coconut milk, cooking about 5 minutes.
5) Add potatoes (quartered with skin left on). I often add these already roasted in the oven where they only need to be brought up to heat to serve curry.
6) Score with knife egg white of while leaving yolks in tact. Add to curry.
7) Add cilantro. Cook until potatoes are done (about 20 minutes)
8) Serve on rice.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 307.0
- Total Fat: 16.3 g
- Cholesterol: 196.5 mg
- Sodium: 702.1 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 4.8 g
- Protein: 11.0 g
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