Food Lovers Dietitian

Richa’s South Indian Style Egg Curry

This South Indian Style Egg Curry comes form Richa at My Food Story and is delicious with steamed rice and salad. I’ve tweaked it to fit with the Food Lovers Dietitian Meal Planner and upped the eggs and some of the flavourings to give richer, spicier sauce.

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
10minutes	10minutes

Servings	Prep Time
8people	20minutes

Cook Time	Passive Time
10minutes	10minutes

Ingredients

1Tbsp Coconut Oil
1tsp Mustard seeds
1 Cinnamon Stick
6 Cardamom podslightly crushed
10 Black Peppercornslightly crushed
3cm knob Fresh GingerFinely diced
7cloves Fresh GarlicFinely diced
1large Green ChilliOptional – Quartered
3stems Fresh Curry LeavesRemove leaves and keep some for garnish
2medium Red onionsPeeled and diced
1tsp SaltOr to taste
1/2 tsp Tumeric Powder
1tsp Coriander Powder
1/2tsp Red Chilli Powder
400grams Tinned Diced Tomatoes
1small piece Dried TamarindSoak 10 mins in 1/4 cup boiled water, mash
1/2 cup water
400grams Light Coconut Milk
8eggs BoiledPeeled and halved

Instructions

Prepare all ingredients measured and ready to add because once the cooking process begins it moves fast.
Heat coconut oil in a large pan (preferably non-stick). Add seed spices and sauce until popping and fragrant.
Add garlic and ginger and stir-fry until golden before also adding green chilli and curry leaves and stir frying for a few more minutes.
Stir fry added red onion along with the salt to speed the cooking.
Add powdered spices and stir well before adding the tin of tomatoes and 1/2 cup water.
Add the tamarind squashed and mashed in the 1/4 cup water.
Simmer for 5 minutes before taking of the heat to add the coconut milk.
Adjust the salt and add the eggs. Warm through before serving.
Garnish with fresh curry leaves.