Indian Curry with Eggs
- For the curried eggs
- 8 eggs
- 4 onions
- 3 tablespoons Ghee
- 1 teaspoon fennel seeds
- ½ teaspoon Fenugreek seed
- 1 piece Cinnamon stick (about 5 cm or approximately 2 inches)
- 6 fresh Curry leaves
- 300 grams tomatoes
- 250 milliliters Coconut milk (unsweetened)
- 3 tablespoons Lime juice
Boil the eggs in their shells for about 10 minutes, remove from water, rinse and leave to cool.
For the spice paste, peel garlic and finely chop. Rinse chile peppers, cut lengthwise, remove the seeds and ribs and finely chop. Place cumin and coriander in a mortar, along with chile, garlic, ginger, and turmeric and grind everything finely. Incorporate 2 tablespoons of water and mix everything into a paste.
For the curried eggs, peel the onions and chop finely. Heat 1 tbsp ghee in a wide pan and briefly sauté fennel, fenugreek seeds, and cinnamon while stirring. Add onions and sautée together. Add the rest of the ghee and cook, stirring constantly. Stir in the spice paste, add the curry leaves and sauté for 5 more minutes.
Blanch tomatoes for a few seconds, peel, quarter, core and cut into small cubes. Add the tomatoes to the pan and sauté 2 minutes. Then pour in 300 ml (approximately 1 1/4 cup) of water, season with salt and simmer for 20 minutes over low heat until the curry has a creamy consistency. Pour in the coconut milk and simmer everything for another 5 minutes. Season with lime juice and turmeric.
Peel the eggs and cut in half lengthwise, place them in the curry sauce and gently warm. Serve curry over rice as desired.