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.