Recipes - Eggs

EGG CURRY – Traditionally, in South India, eggs are boiled then deep fried before being added to the sauce.  If you are happy to go the extra mile you may deep fry the boiled eggs till golden crisp.  However, we have given you a light and easy version.

Prepare:  Place 8 eggs in a saucepan of cold water.  Boil on medium heat for 10 minutes.  Drain hot water.  When cool, shell the eggs then cut in halves and set aside.

Sauté:  Heat 3 dessertspoons oil in a pan, add 1 small chopped onion and fry till golden brown.   Add 1 heaped teaspoon crushed garlic (or 1 fat , fresh,  garlic clove), 2 level tablespoons Lentil & Sweet Potato spice and 1 cup water. Stir fry this mixture on gentle heat till the water evaporates and the spices smell fragrant.  Now add 2 chopped tomatoes.  Fry on gentle heat for 2 minutes then add  200 ml coconut milk and 1 cup water,  2 teaspoons veggie salt and 1 teaspoon sugar.  Bring this mixture to the boil, then gently slide in the previously boiled eggs and ½ cup yoghurt (room temperature).   Simmer for 5 minutes.

Finish:  Garnish with 2 dessertspoons fresh chopped coriander leaves and serve with rotis or rice.