#MeatFreeMonday recipe: South Indian Egg Curry

South Indian egg curry

South Indian egg curry

Published Aug 14, 2017

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Vegetable oil

1½ tsp (8ml) brown mustard seeds

1 tsp (5ml) cumin seeds

10 curry leaves

2 red onions, finely chopped

2 garlic cloves, finely chopped

4cm knob ginger, peeled and

chopped

1 tsp (5ml) turmeric

Pinch dried chilli flakes

1-2 tsp (5-10ml) sugar

2 cans (400g each) chopped

tomatoes

½ can (200g) coconut milk

Salt and milled pepper

8 large eggs, soft boiled

1 tsp (5ml) garam masala

Handful fresh coriander

Fresh coconut, grated (optional)

Naan breads, rotis or cooked rice,

for serving

Heat a generous glug of oil in a pan. Toss in mustard and cumin seeds and curry leaves.

Fry until they stop spluttering. 

Toss in onions, garlic and ginger and cook gently until beginning to brown.

Add turmeric, chilli, sugar and tomatoes. 

Simmer for 10-15 minutes until fragrant. 

Stir through coconut milk and season.

Halve eggs and dot around curry. 

Scatter over garam masala, coriander leaves and coconut.

Serve with naan breads. 

Serves 4.

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