EGG CURRY IN COCONUT MILK

We visited Southern India back in December, 1992. First time in life, I learnt about Southern India's extensive use of coconut milk in cooking. In fact, they use all edible parts of coconut in their cooking. That Bengalis too do, every part of a coconut is used among us. But, we do not cook with coconut every day. I vividly remember about having one chicken curry in Chennai that used black mustard seeds paste & shredded coconut. Based on my memory of it, I cooked & blogged about a mustard chicken. Bengalis these days cook mustard chicken, do not know if it is authentic of Bengal or of those Bengalis who travelled to Southern India, came back & cooked it. This Egg Curry in a coconut milk base is done with Bengali regular spices with major influences from Southern India, Singapore, Malaysia, Indonesia. Although I am not too fond of coconut milk, at times I do enjoy cooking with it. Come let us do the simplistic curry!

INGREDIENTS :

Eggs : 4-6
Onion : 2
Ginger Paste : 1 tsp [I use ginger extract]
Garlic Paste : 1 tsp
Chilli Powder : 1 tsp
Turmeric Powder : A Pinch
Cumin Powder : 1/2 tsp

Coriander Powder : 1/2 tsp
Salt : As per taste
Bayleaf : 1
Coconut Milk : 100 ml
Green Chilli : 2
Oil : 2 table spoon (Authentically coconut)

PROCEDURE :

Wash eggs carefully, put for boil with enough water. Add in one tsp of salt. This helps the shell come out easily. After the water comes to a boil, boil for another 5 minutes. Switch off gas stove, let it cool.

Peel, wash, slice onions thinly. Slit green chillies. Wash, cut potato into 4 pieces, first lengthwise, then widthwise. Get ginger, garlic paste ready. 

All spice powders should be kept in small bowls. Coconut milk be poured in a cup.

Peel off shells from the eggs and slit both ends.

Heat oil in wok. Fry eggs applying little salt, take out [this only Bengalis do] 

Add bayleaf to the remaining oil. Add sliced onions, fry until golden brown. Add ginger, garlic paste. Saute well until the raw smell goes away. 

Add all spice powders along with salt, turmeric, saute well until spice mix separate from oil.

Pour a tea cup of water, cook for 3-4 minutes. Remove cover, pour in coconut milk. Add slitted green chillies. No need to cover. 

After the curry comes to a boil, add eggs. Let boil for another 2 minutes. Switch off gas stove, we are done.

Please do not boil the curry much after pouring in the the coconut milk, it may curdle. Enjoy with steamed piping hot rice.