- 2 onions
- 2 chili pepper
- 2 garlic cloves
- 8 eggs
- 2 tomatoes
- about 3 cm ginger root (1.2 inch)
- about 4 medium-sized waxy potatoes
- 2 bay leaves
- 2 cinnamon sticks
- dash of neutral oil (e.g. sunflower oil)
- 1 tablespoon turmeric
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 400 ml coconut milk
- rice for serving
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- mortar & pestle or small blender
- large skillet
- wooden spoon
Preparation — 10 minutes
BOIL the eggs about 8 minutes and meanwhile prepare the curry paste. PEEL and coarsely chop the onion and garlic cloves. PEEL the ginger root and chop into smaller pieces. You can use the chili peppers with or without seeds, depending how spicy you like your curry. CREATE the paste by adding the onion, garlic, ginger and pepper to the mortar or small blender. If you’re using a blender, you need to add some oil because the blender will have some trouble with only dry ingredients. Also ADD turmeric, garam masala and cumin.
PEEL the potatoes and divide into pieces.
Finishing the egg curry — 20 minutes
HEAT a bit of oil in a large skillet and sauté the curry paste for a few minutes. ADD the potatoes along with coconut milk, bay leaves and cinnamon sticks and let it cook for about 10 minutes. As soon as the eggs are done, set them under running cold water and peel them. Create some incisions with a sharp knife so the flavours will get absorbed into the eggs.
Meanwhile divide the tomatoes into small pieces and add them after 10 minutes to the pan along with the peeled eggs. Let it cook some more until the potato chunks are done, the exact time depends on the size of the pieces. SERVE with rice and some fresh parsley if you like, enjoy!