EGG CURRY....... A COASTAL INDIAN TOUCH

I was exploring through Google for a spicy egg curry recipe, this time some coastal Indian curries caught my fancy. Not necessarily they were egg curries, I came through some really hot and spicy fish, meat and even paneer curries. I loved so much the blend of spices. I instantly knew, it would be aromatic. My men, specially my senior cannot take too much of hot and spicy things. So I had to tone down a bit the spice factors. It would neither be bland as our Indian taste buds are not suited to it, in general. I could not attach the name of a specific place /  to this curry because I did not have in hand all the spices required. Hence, I prepared a spice paste with some basic ingredients used in the coastal regions of India. The name..... Egg Curry.... A Coastal Indian Touch suit's right? I was extremely satisfied with the result, the egg curry was aromatic, spicy as much you want it to be, a little tangy with the use of tamarind. Let us prepare together An Egg Curry with a Coastal Indian Touch to enjoy with rice or bread.

INGREDIENTS : [for the spice mix]

Onion : 1small [chopped]
Egg : 6 [hard boiled]
Shredded Coconut : 2tbsp
Desiccated Coconut : 1tsp
Coriander Seed : 1/2tsp
Cumin Seed : 1/4tsp
Dry Red Chilli : 2-3
Black Pepper Corn : 6-8
Cinnamon Stick : 1one inch length
Green Cardamom : 2
Cloves : 2-3
Star Anise : 1/2 of one
Oil : 1tsp

INGREDIENTS : [for the curry]

Onion : 1medium sized [sliced]
Ginger Paste : 1tsp
Garlic Paste : 1/2tsp
Turmeric Powder : 1tsp
Coconut Milk : 1/4 cup
Tamarind : 1tsp soaked in water
Curry Leaf : 5-6
Salt : As Required
Oil : 3tbsp

METHOD :

Heat 1tsp oil in a wok. Add the shredded and desiccated coconut and toast until light brown. Add the rest of the ingredients mentioned for the spice mix. Stir for 2 minutes at low heat. Transfer to a bowl and let cool.

Add to the blender and blend nicely. Transfer to a bowl.

Remove the shell of the boiled eggs, make slits on the body  and rub with a little of salt.

Heat 3tbsp oil in a wok. Add the curry leaves, stir and take out. Add the sliced onion and fry until brown. Add the ginger and garlic pastes and fry for 2 minutes. Add the turmeric powder and salt, stir.

Now add the spice mix, fold in well and stir for 3-4 minutes. We get a nice aroma. Add a small cup of water.

As the curry comes to a boil, add the boiled eggs. Let cook for 3-4 minutes covered at low heat.

Remove the cover, add the coconut milk, strained tamarind water, fried curry leaves. Stir well and let cook for 2 more minutes. It is done.

Transfer to a serving bowl and enjoy with either rice or bread.