Caramelized Onion, Coconut, and Egg Curry

May 31, 2016
5 Ratings
Photo by James Ransom
Author Notes

This recipe comes from Meera Sodha's Made in India. If you can't find tamarind paste, substitute equal parts lime juice and brown sugar. And serve it with her perfect rice: Wilbur

  • Serves 4
  • 3 tablespoons canola oil
  • 2 onions, finely sliced
  • 8 medium eggs, at room temperature
  • 6 cloves of garlic, crushed
  • 1 teaspoon tamarind paste
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon sugar
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground turmeric
  • 1 cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
  • Rice, for serving (
In This Recipe
  1. Put the oil into a large, deep-sided frying pan on a medium heat and when it's hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.
  2. While the onions are cooking through, put the eggs into a large saucepan, cover generously with water and, bring to a boil. When the water comes to a boil turn the heat down to a simmer and set a timer for exactly 6 minutes for just-set hard boiled egg.
  3. Add the garlic to the onions, stir well and cook for 2 to 3 minutes. Add the tamarind paste, chili powder, salt, sugar, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer.
  4. When the eggs have finished boiling, plunge them into cold water for a couple of minutes, then peel them. Rinse, halve them, and fold into the coconut sauce, then take the pan off the heat.
  5. Serve on a bed of rice or with paratha or chapatis.

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Kenzi Wilbur

Recipe by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.