Indian Egg Curry

Ingredients

• 8 eggs
• 4 onions
• 3 tbsp ghee
• 1 tsp fennel seeds
• 0.5 tsp fenugreek seeds
• 1 stick cinnamon (about 5 cm)
• 6 fresh curry leaves
• 300 g tomatoes
• Salt
• 250 ml unsweetened coconut milk
• 3 tbsp Lime juice
• 3 Garlic cloves
• 1 tbsp freshly grated ginger
• 1 tbsp turmeric
• 2 green chilies
• 1 tsp cumin (ground)
• 2 tsp ground coriander

Instructions

1. 1.

   Hard boil the eggs for about 10 minutes, remove, cool in cold water and let them chill.

2. 2.

   Peel and finely chop the garlic for the spice paste. Wash the chilies, slit lengthwise, deseed, remove the white pith and dice finely. Put cumin and coriander into a mortar, add chili, garlic, ginger and turmeric and grind everything finely. Add 2 tbsp water and mix into a smooth paste.

3. 3.

   Peel and finely chop the onions. Heat 1 tbsp ghee in a wide pot and toast the fennel and fenugreek seeds with the cinnamon stick briefly while stirring. Briefly sauté the onions. Add the ghee and continuously stir until lightly browned. Stir in the spice paste, add curry leaves and cook for 5 minutes, stirring occasionally.

4. 4.

   Briefly blanch the tomatoes, cool, peel, quarter, deseed and dice into small cubes. Add to the pot and simmer for 2 minutes. Then pour in 300 ml water, season with salt and let it simmer on low heat for 20 minutes until the curry thickens. Pour in coconut milk and simmer for another 5 minutes. Season with lime juice and turmeric.

5. 5.

   Peel the eggs, cut them lengthwise into halves, place them in the curry sauce and warm through.