Ingredients
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8 Large eggsat room temperature
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2 tbs Butter ghee
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1 Onionthinly sliced
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4 Garlic Clovesfinely chopped
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4cm piece (20g) Gingerfinely chopped
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2 long Green chiliesthinly sliced
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1/2 cup Curry Leaves
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2 x 12cm Pandanus leavestied in a knot
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400ml Coconut milk
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Nigella seedsto serve
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Seasoning
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1 tbs Coriander
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2 tsp Fennel seeds
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1 tsp Cumin Seed
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1 tsp Nigella seeds
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1 tsp Turmeric powder
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1/4 tsp Ground white pepper
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1/2 tsp Fenugreek
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1/4 cuo Dried curry leaves
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1 Cinnamon sticksbroken into pieces
Directions
Steps
1
Done
|
For the spice mix, ground using a mortar and pestle, pound spices, curry leaves, cinnamon quill and 1 tsp salt. Set aside. |
2
Done
|
Bring a saucepan of water to the boil over high heat. Add the eggs and cook for 6-8 minutes . Rinse under cold water, then transfer to a bowl of iced water and set aside to cool for 2 minutes. When cool enough to handle, carefully peel away the shells and set aside. |
3
Done
|
Melt the ghee in a saucepan over medium heat. Add the onion, garlic, ginger, chili and curry leaves, and cook for 5 minutes . Add the spice mix and cook. Add the pandanus leaves, coconut milk, peeled boiled eggs and 400ml water to the pan and stir carefully to combine. Bring to the boil, reduce heat to low and simmer for 10-14 minutes or until the curry has thickened slightly. |
4
Done
|
Divide curry among serving bowls and sprinkle with nigella seeds. Serve with rice and if needed. |