This easy egg curry recipe was first developed when we had just moved to the US in the early 2000s. We were given company accommodation at a hotel which had a small kitchenette consisting of an electric stove, a microwave and a fridge. I didn’t have any extra utensils. Only the few provided at the hotel, a pressure cooker I had brought along with me and no blender. I had to come up with recipes that didn’t need any grinding of masalas. Canned coconut milk was a blessing. I made this curry in a Punjabi bhuna method like I make my rajma masala and then added the canned coconut milk to it, making it a combination of north and south Indian cuisine. The result was so awesome I kept making it the same way for the last 15 years with very little changes.

Ingredients:

• Hard boiled eggs- 8
• Onions- 3 medium
• Tomatoes- 1 large
• Garlic- 6 to 8 pods
• Ginger- 1/2 inch
• Green chillies – 2 slit
• Turmeric powder- 1/2 Tsp
• Red chilli powder- 2 Tsp
• Garam masala powder- 1 Tsp
• Coconut milk – 400 ml (1 can )
• Coriander/cilantro leaves- 1 handful to garnish.
• Salt – to taste
• Oil- 1 Tbsp

Method:

1. Make a few slits on the sides of the peeled hard boiled eggs and keep aside.
2. In a kadai or a deep saucepan heat oil and add the slit green chillies.
3. Fry a little and then add finely chopped onions, saute on a medium-low flame till they start turning golden brown.
4. Now add the finely chopped ginger and garlic. Add a little bit of salt and keep sauteing till the onions turn brown. Make sure not to burn the onions.
5. Add the turmeric, red chilli and garam masala powder. Fry a bit before adding the finely chopped tomatoes.
6. Keep sauteing till the tomatoes are incorporated into the masala.
7. Add a little bit of water and cook till the masala thickens up and becomes paste like. Do this twice.
8. Add around 3/4th of a cup of hot water to the paste mixing it well then add the hard boiled eggs. Coat the eggs evenly in this masala and bring to a boil.
9. Add the can of coconut milk while stirring well. Bring to a boil.
10. Adjust the salt and garnish with finely chopped coriander/cilantro leaves.
11. Serve with Kerala/Malabar porotta, white rice or bread.

Notes:

• The canned coconut milk is usually very thick so if using freshly squeezed coconut milk, the quantity mentioned in the ingredients is of the thick first milk. Decrease the quantity of water used or use the second milk in step 8.
• I like to use coconut oil in recipes which have coconut milk, gives it more flavor.
• My go to canned coconut milk brand in the US has always been Chaokoh coconut milk. I have found that all of the other brands tend to separate and not have the creamy consistency that is needed specifically for this recipe.
• I use 1 Tsp of tomato paste if the tomatoes are watery and not flavorful enough.