Coconut Egg Curry

Description: I recommend serving with/on rice because it has a ton of flavor, but is a small volume of food. Egg curry spice blend and curry leaves were purchased at a local Indian grocery store.

Prep Time: 35 minutes

Yield: 10

Ingredients

• 2 tablespoons coconut oil
• 1 ½ teaspoons black mustard seeds
• 2 large yellow onions, thinly sliced
• 20 whole curry leaves
• 4 teaspoons salt
• 6 whole plum tomatoes, finely diced
• 3 teaspoons fresh ginger, grated
• 3 teaspoons garlic, minced
• 3 teaspoons hot green chiles, minced
• ¾ teaspoon ground turmeric
• ¾ cup egg curry spice blend
• 2 cans coconut milk (13.66 fl oz can)
• 2 cups water
• 1 bunch fresh cilantro, chopped
• 10 whole eggs

Instructions

1. Heat coconut oil in a large pot over medium heat. Add black mustard seeds and cook until they start to pop (2-3 mins).
2. Add the onions, curry leaves, and salt. Cook for a few minutes until the onions are soft.
3. Add the tomatoes, ginger, garlic, chiles, turmeric, and egg curry spice blend. Cook for a few minutes until the tomatoes are soft.
4. Stir in coconut milk and water. Simmer for 5 minutes and then transfer to a container to cool.
5. Put eggs in a single layer at the bottom of a pot. Add enough water so there is at least 1 inch of water on top of the eggs.
6. Bring the water to a boil. Once it starts to boil, cover the pot and turn off the heat. Let the eggs sit this way for 12 minutes.
7. Use tongs to remove eggs and place them in a bowl of ice water (or run eggs under cold water). Peel the shells off. Serve the eggs in the curry mixture, topped with chopped cilantro.

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