Ingredients
- 3 tbsp vegetable oil
- 6 free range eggs hard-boiled, peeled and left whole
- 1 tsp ground turmeric
- 1 tsp kashmiri chilli powder
- 400 ml coconut milk
- 2 medium red onions very thinly sliced
- 4 cm fresh root ginger finely shredded
- 3 fresh green chillies thinly sliced, with seeds
- 1/2 tsp salt
- 1 tsp sugar
- 1 handful of coriander leaves chopped
- 1/2 tsp garam masala
- To serve:
- boiled basmati rice
Servings:
Instructions
- Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the whole eggs and fry for 1–2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds.
- Stir in the coconut milk and bring to a simmer.Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick.
- Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.
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