Egg Curry
A fragrant curry straight Peter Kuruvita's childhood kitchen, with deep-fried peeled eggs giving a tofu like exterior that absorbs the tasty coconut gravy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peterkuruvita.com.
Cooking tools:
- Mortar and pestle
- Deep-fry thermometer
- Wok
- Heavy-based saucepan
- Saucepan
- Stove
- Mixing bowl
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Grater
- Slotted spoon
- Paper towel
- Plate
- Kitchen timer
Ingredients
- 6 eggs (see Note)
- salt
- 200 ml Hello Pure coconut oil, for deep- frying
- 1 tbsp Maldive fish flakes, ground in a mortar and pestle (see Note)
- 3 cm piece cinnamon stick
- 3 cm piece pandanus leaf, available from Asian grocers
- 1 tsp cumin seeds, toasted
- ¼ tsp dill seeds
- 1 tsp chilli powder
- 3 garlic cloves, roughly chopped
- 1 onion, finely chopped
- 2 small green chillies, finely chopped
- 1 sprig of curry leaves, leaves picked
- 350 ml Hello Pure coconut cream
- ½ tsp grated turmeric
- coriander leaves, to serve
