Boiled egg curry with coconut milk

Ingredients

• 6 large boiled eggs*

• 1 medium onion, finely sliced

• 1 tbsp finely julienned fresh ginger

• 3 large cloves of garlic, finely sliced

• 1 stem curry leaf, leaves picked and finely sliced (chiffonaded)

  • 1 inch piece cinnamon or cassia stick

  • 3-4 green chillies, slit

  • 1 rounded tbsp coriander seeds

  • 1 rounded tsp cumin seeds

  • 1-2 tbsp coconut or other cooking oil

  • 1/2 tsp mustard seeds

  • 1/2 tsp turmeric powder

  • Salt to taste

  • Pinch of sugar

  • 1 cup coconut milk

  • Lemon or lime juice

  • 1-2 tbsp fresh coriander, finely chopped (optional)

Method

• 1. Peel the eggs and slice in half lengthwise.

  2. Dry roast the coriander and cumin seeds and grind to a fine powder.

  3. Heat oil in a shallow saucepan, wide enough to fit the eggs in a single layer. When the oil is hot, add the mustard seeds. As the seeds pop, add the curry leaves, followed by the onion, ginger, garlic and cinnamon. Stir fry over low heat until the onions are soft and just starting to brown.

  4. Stir in the turmeric, coriander/cumin powder and salt and cook for a minute. Add the coconut milk diluted in a cup of water and bring to a gentle simmer.

  5. Add a squeeze of lemon or lime juice with a pinch of sugar. Taste and adjust seasoning if needed.

  6. Add the egg halves and sprinkle over the chopped coriander. Spoon the sauce over the eggs and gently reheat. Remove from heat as soon as it comes to a simmer.

* You want the eggs to be hard boiled, but with the yolk creamy and the white nice and tender. I place the eggs, straight from the fridge, in a saucepan and cover them with tepid water, cover the saucepan with a lid and bring it to boil. As soon as it reaches a nice gentle rolling boil, I turn the heat off and leave the eggs in the water for about 20 minutes.