Coconut Curry with Eggs

Ingredients

• 8 hard boiled eggs
• 2 Garlic cloves
• 1 cm fresh ginger
• 1 tsp ground turmeric
• 2 green chilies
• 1 tsp ground cumin
• 2 tsp ground coriander
• 3 onions
• 3 tbsp peanut oil
• 1 tsp fennel seeds
• 0.5 tsp fenugreek seeds
• 1 pinch Ground cinnamon
• 1 handful fresh curry leaves (Asian grocery)
• 250 g tomatoes
• 250 ml coconut milk
• 0.5 lime (juice)
• 1 tsp oyster sauce
• Sea salt

Instructions

1. 1.

   Peel the eggs and cut them lengthwise in half.

2. 2.

   Peel garlic and ginger. Wash chilies, optionally halve them, remove seeds and membranes (leave them for extra heat if desired). Combine with coriander, turmeric and 2 tbsp water in a blender and puree finely. Peel onions and finely chop. In a pan, briefly roast the remaining spices with peanut oil, add onions and sauté until lightly browned while stirring. Stir in the homemade spice paste and 4-6 curry leaves.

3. 3.

   Add tomatoes: blanch, peel, halve, deseed and dice, then add to the pan.

4. 4.

   Pour in about 300 ml water and cook, stirring occasionally, for about 20‑30 minutes until a thick, creamy consistency forms.

5. 5.

   Add coconut milk, simmer for another 5 minutes, season with lime juice and oyster sauce. Add eggs and warm them through in the curry. Serve in bowls garnished with fresh curry leaves alongside rice.