Egg Curry in Creamy Coconut Gravy

Ingredients

• 1 quill of cinnamon
• 3 whole cloves
• 2 green cardamom pods
• 1 tsp (5 ml) black cumin seeds
• 2 bay leaves
• 1/2 tsp (2.5 ml) Kashmiri chilli powder
• 2 Tbsp (30 ml) ghee or clarified butter
• 1 red onion, very finely chopped
• small piece of root ginger, very finely chopped
• 4–5 cloves garlic, very finely chopped
• 1 fresh red chilli, finely chopped
• 2–3 tomatoes, chopped
• 1 Tbsp (15 ml) tomato paste
• 1 C (250 ml) unsweetened coconut milk
• 8 hard-boiled eggs, halved
• 400 g small potatoes, cooked
• 150 g frozen or fresh peas
• chopped coriander leaves

Instructions

1. 1

   Place all the whole spices and chilli powder in a frying pan and dry toast for 30–60 seconds on gentle heat, until fragrant. Add the ghee and swirl the pan. Add the onion, ginger, garlic and fresh chilli and sauté for 5–6 minutes, until browned. Add the tomatoes and tomato paste and mix well to form a thick, paste-like consistency. Now add the coconut milk and simmer for 15 minutes. The gravy should be thick. Finally, add the egg halves, cooked potatoes and peas. Gently stir and allow to simmer for 3–5 minutes, until warm. Sprinkle with coriander leaves and serve with rice and/or rotis.