Serves 1
Directions
- 1Boil your eggs with some vinegar.
- 2After cooking for 7 minutes with hot water, drop the eggs into an ice bath.
- 3While the eggs are cooling, chop up your onions and tomatoes.
- 4Grate some ginger and mince some garlic.
- 5Add in the cinnamon, cardamom, and curry leaves to cook.
- 6Add in the garlic and ginger to sauté.
- 7Once fragrant, add in the chopped onions, some salt, and the tomatoes.
- 8Add the spices: ground coriander, garam masala, chili powder, and turmeric.
- 9Mix everything together to let it cook.
- 10Add coconut milk.
- 11While that simmers, peel the eggs.
- 12Once you put the eggs back into the curry, let it simmer for a couple more minutes.
- 13Garnish with some fresh coriander and some chili oil.
Ingredients
- 80 eggs
- vinegar
- hot water
- onions, chopped
- tomatoes, chopped
- ginger, grated
- garlic, minced
- cinnamon
- cardamom
- curry leaves
- salt
- ground coriander
- garam masala
- chili powder
- turmeric
- coconut milk
- fresh coriander
- chili oil
Tips
- Boil eggs with vinegar to help with peeling.
- Drop cooked eggs into an ice bath.
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