Egg Curry with Coconut Milk

 This is an easy, creamy, warm curry for a cold night, simple to make and very satisfying.  It can be made with your pantry staples and can be had with rice, roti, chapati, bread or pita bread.  If you ever get duck eggs, this curry is particularly tasty with duck eggs.

I make my own garam masala, by the way and I make it and use it right away so it does not lose the fresh fragrance. Store bought garam masala will do the job so do not stress if you do not have the ingredients to make garam masala.

Ingredients:

12  Eggs, hard boiled, peeled and scored

2 small potatoes. peeled and diced

2 small tomatoes, sliced

2 onions, chopped

1 tablespoon ginger garlic paste

1 cup coconut milk

2 cups water

1/2 teaspoon turmeric powder

2 teaspoons coriander powder

11/2 teaspoons chilli powder

1 teaspoon garam masala

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1 tablespoon oil

1 sprig curry leaves

salt to taste

1 sprig coriander leaves for garnish

Method:

Heat oil in a saucepan. Add mustard seeds.  When they crackle, add the curry leaves and cumin seeds.  When the cumin seeds sizzle, add the onions and sauté till the onions turn golden.  Add the ginger garlic paste and let it cook till it blends with the onions.  Next add the tomatoes and sauté for a few seconds.  Add the chilli powder, coriander powder and turmeric powders and sauté well till the tomatoes turn mushy.

Add the potatoes, mix well. Next add the eggs and mix well.  Add 2 cups water, salt to taste and close the lid and let the eggs and potatoes cook well.

Finish off the cooking process by adding the coconut milk and garam masala and giving the curry a stir. Let the curry come to boil - just the once.  Turn off the stove and garnish with coriander leaves.

Transfer the curry to a serving dish.  Serve hot with a carb of your choice!