An easy egg curry using hard-boiled eggs, with South Indian flavours using cardamom & coconut milk. (You can also modify the recipe and try the “Goa” version of anda curry by using a cup of diluted tamarind juice with the tomatoes, 1/4 tsp. of cinnamon powder and a tsp. of cumin to the dry spice mix. Use jaggery instead of sugar).
4 hard-boiled eggs
6 cardamoms, seeds removed and pounded. Use pestle and mortar
1 tsp. coriander seeds
1/2 tsp. cumin seeds
pepper to taste
2 garlic cloves
one 1″ piece of ginger
1 cup light coconut milk (or a lump of coconut cream)
- With mortar & pestle, pound cardamom & (roasted) coriander seeds. Add cumin seeds, and grind them too.
- Chop and grind to a paste garlic & ginger. Add plenty of black pepper if you like your curries hot
- Chop a large onion and fry gently in a pan in a little oil (or ghee) until well softened
- Add the spice paste and fry for a minute or so, until aromas are released.
- Add a pinch of sugar and a big lump of creamed coconut or coconut milk
- Add tomato puree , then a cup and a half of water, mix and cook on a low fire for 5 minutes or so to make a thick gravy
- Add the shelled, halved, hardboiled eggs. Cover and simmer very gently for about 10 minutes, then serve hot over white rice