Author Notes
Extremely flavourful and delicious, this Andhra egg curry is a wonderful accompaniment to steamed rice, rotis, naan, string hoppers, appams… Just about anything that can soak up the richness of the gravy. —Dhanya Samuel
Test Kitchen Notes
This egg curry is definitely a really interesting dish—and for me would be so much better than my usual attempt at an egg dinner (i.e. omlette or frittata!). I loved the flavors in this recipe. It had a nice spice mix and enough heat from the chilis and ginger. It was definitely filling and satisfying without feeling overly heavy. I felt it could have been a bit more creamy (I might have substituted out the cup of water for more coconut milk). Loved the freshness from the curry leaves and coriander garnish, though. —Jo Keohane
Ingredients
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8
eggs, hardboiled, peeled, and halved
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3 tablespoons
vegetable oil
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1 teaspoon
black mustard seeds
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2
medium-sized onions, finely chopped
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1
cinnamon stick or piece of bark
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3
green chilis, slit
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2 1/2
large ripe tomatoes, finely chopped
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1
inch ginger, julienned
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1/2 teaspoon
turmeric powder
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1/2 teaspoon
red chili powder
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1/2 teaspoon
Kashmiri chili powder
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2
curry leaf sprigs
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1 teaspoon
tamarind paste
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100 milliliters
thick coconut milk
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1 pinch
Salt, to season
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2 sprigs
coriander leaves, finely chopped
Directions
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Heat oil in a heavy-bottomed pan; when hot, add the mustard seeds and allow to crackle. Add the onions and sauté on low to medium heat till light brown.
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Add the cinnamon and chilis; sauté for another minute or two. Then add the chopped tomatoes and mix well. Keep stirring to ensure nothing sticks to the bottom and sauté for another 4 to 5 minutes on low heat till the tomatoes are completely broken down and become a thick, mushy mixture.
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Add most of the sliced ginger (reserve a few for garnish) and all the powdered spices. Mix on low heat for another minute or till the mixture comes together and oil starts to leave the sides of the pan.
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Add the tamarind and one cup of water. Mix and bring to boil and simmer covered for two minutes. Next, add the curry leaves and thick coconut milk. Mix and continue to simmer on low heat for another minute.
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Season with salt and add the halved eggs. Stir gently so as not to break the eggs and simmer covered on the lowest heat for another 3 to 4 minutes.
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Garnish with chopped coriander and sliced ginger.
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Serve warm.
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