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Boiled eggs in coconut milk sauce

Boiled eggs in coconut milk have the flavours of sourness and sweetness together. The blended flavours provide a delicious taste to the sauce. This is one of my daughter's favourite curries.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 Boiled and peeled eggs
  • 2 Onions chopped
  • 2 Tomatoes chopped
  • 1 Green chilli chopped
  • 1 tsp Turmeric
  • 1 tsp Chilli powder
  • Lemon sized tamarind soaked in ½ cup water
  • 1 tsp Cumin powder
  • 2 tsp Coriander powder
  • ½ Tbsp Ginger garlic paste
  • 1 tsp Mustard seeds
  • A pinch of asafoetida
  • A sprig of curry leaves
  • 1 Tbsp Oil
  • 1 cup Coconut milk
  • Salt as required

Method
 

  1. Heat oil in a deep bottomed vessel. Add mustard seeds, asafoetida and curry leaves and let them splutter.
  2. Add the chopped onions and green chilli and fry until brown.
  3. Add turmeric and ginger garlic paste and fry for a minute.
  4. Add tomatoes and fry until soft.
  5. Add cumin powder, coriander powder and chilli powder and mix.
  6. Add the tamarind water and coconut milk and boil until oil oozes out on the sides.
  7. Add the boiled eggs and mix.
  8. Serve hot.