Golden Egg Curry

8 eggs
Oil for deep-frying
2 ripe tomatoes
2 tablespoons ghee (or butter or oil)
1 onion, finely chopped
1 garlic clove, finely chopped
1 3/4 cups coconut milk
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
6 curry leaves

Put the eggs in a saucepan of water and bring to a boil.  Boil for 6 minutes until medium-hard, then cool quickly in a bowl of cold water.  Shell the eggs.  You can now deep-fry the eggs (in batches, until golden and crisp) if you wish.  Cut each egg in half if you prefer.

Score a cross in the top of each tomato.  Plunge into boiling water for about 20 seconds, then drain and peel away from the cross.  Roughly chop the tomatoes, discarding the cores and seeds.

Melt the ghee in a heavy-based frying pan over low heat.  Add the onion and garlic and cook until soft and golden.  Add the tomato and cook until soft.  Gradually stir in the coconut milk, then the turmeric, cayenne, and curry leaves, and season with salt.  Bring to a boil and simmer for 2 to 3 minutes, until the sauce thickens slightly.  Add the eggs and heat gently for another 2 to 3 minutes.

Serves 4.


From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah