Indian Egg Curry (Baida Curry)

Ingredients

2 tbsp coconut oil

1 tsp mustard seeds

2 whole cloves

1 2-inch piece cinnamon stick

3 green cardamom pods, cracked

1 medium yellow onion, finely chopped

1 tbsp finely minced garlic

1 tbsp finely minced ginger

2 serrano chili peppers, seeds and membranes discarded, finely diced

1 tsp garam masala

1 tsp ground coriander

½ tsp ground turmeric

1/4 tsp ground fennel seeds

8 curry leaves (optional)

1/4 tsp Kashmiri chili powder (or more according to heat preference)

3 ripe tomatoes, finely chopped

2 tbsp ketchup 13.5 ounces coconut milk (1 can)

1 tsp salt

6 hard-boiled, shelled eggs, cut in half

2 tbsp chopped coriander

Cooking Steps

Step 1
Heat the coconut oil in a pan over medium-high heat and fry the mustard seeds, cloves, cinnamon and cardamom just until fragrant. Be careful not to scorch them.

Step 2
Add the onions and fry until lightly browned, 6-8 minutes. Add the garlic, ginger, chili peppers, garam masala, coriander, turmeric, ground fennel, curry leaves and Kashmiri chili powder and cook for 2 minutes.

Step 3
Add the tomatoes and ketchup and cook for 4-5 minutes, stirring frequently.

Add the coconut milk and salt and bring to a boil. Reduce the heat to medium-low and simmer, covered, for 20 minutes, stirring occasionally. Stir in the coriander. Carefully add the eggs, cut-side up, and simmer uncovered for another 3-4 minutes to heat through.

Serve: with naan, chapati, paratha, rice, pulao or biryani.

Notes This curry can be made well in advance (and the flavour will only get better). Simply reheat it and then add the coriander and eggs just before serving.