South Indian Egg Curry

4 large eggs
1 tablespoons ghee or olive oil
2 teaspoons black mustard seeds
1 large onion, finely chopped
1 clove garlic, crushed
1-inch piece fresh ginger, minced
4 green chilies, seeded and minced
2 teaspoons turmeric
2 teaspoons cumin seeds
1/2 teaspoon cayenne
1 tablespoons fresh or dried grated coconut
sea salt and fresh cracked black pepper to taste
generous handful of dried curry leaves
4 medium tomatoes, finely chopped
2/3 cup plain yogurt
fresh parsley, chopped

Place the eggs in a medium saucepan, cover with water, bring to a boil, and simmer for 5 minutes. Remove the eggs from the pot, set aside to cool, and then peel off the shell.

Heat the ghee oil in a medium-large saucepan or wok over medium heat. When hot, toss in the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Now add the onion to the pan and stir and fry for 10 minutes or until the onions turn golden. Next add the garlic, ginger, green chilies, turmeric, cumin seeds, cayenne, coconut, and salt and pepper to taste. Stir and fry for a minute or two. Add the curry leaves and tomatoes, and simmer until you have a thick sauce, stirring occasionally. Stir in the eggs, simmer for another few minutes, and gradually stir in the yogurt.

Cut the eggs in half and serve hot or warm with plenty of the curry, garnished with fresh parsley.


Serving Size: 4