Unday Ki Kari: Egg Curry, Goan Style

I had some leftover coconut milk that I needed to use before it spoiled, so I decided to make this egg curry dish.  I balked the first time I saw this recipe since it didn't sound too appetizing, but I'm glad I decided to try it!  I'm definitely making this again.

Unday Ki Kari

adapted from Madhur Jaffrey's World Vegetarian

2 tablespoons coconut oil, divided

1/2 medium yellow onion, chopped

1 teaspoon garlic, minced

2 teaspoons fresh ginger, grated

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/8 teaspoon turmeric

3 plum tomatoes fresh or from a can, chopped

1 teaspoon tomato paste

1/2 teaspoon whole mustard seeds

15 fresh or dried curry leaves

3/4 cup coconut milk, about half a 14-oz. can

3/4 teaspoons salt

5 hard-boiled eggs, 3-4 long slits cut into the whites and yolk to allow sauce to penetrate

In a large skillet, heat 1 tablespoon of the oil over medium high heat.  Add the onions when hot, and stir and fry until slightly brown.  Throw in the garlic and ginger and stir for about 2 minutes, then add the cumin, coriander, cayenne, and turmeric, stirring for another minute.  Mix in the tomatoes and tomato paste, stirring often, and cook until the tomatoes are soft.  And 1/4 cup water and bring to a simmer.  Cover and simmer for 5 minutes.

Remove the mixture from the skillet and puree with whatever gadget you have on hand until a paste forms.  Shield yourself from splatters if you (like me) thought it was a good idea to puree the mixture in a large bowl with a hand held blender.

Heat the remaining oil in a large skillet and add the mustard seeds when hot.  When they start popping, toss in the curry leaves.  Add the paste, the coconut milk, and salt.  Stir and bring to a simmer for 5 minutes.  Add the hard-boiled eggs and simmer for an additional 5 minutes.

Serve with rice or a thick crusty bread and enjoy the goodness.