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🍽️ Indian Curry with Egg

424 kcal · 30 min · 4 servings

Ingredients

• 8 eggs
• 4 onions
• 3 tbsp ghee
• 1 tsp fennel seeds
• 0.5 tsp fenugreek seeds
• 1 piece cinnamon stick (approx. 5 cm)
• 6 fresh curry leaves
• 300 g tomatoes
• salt
• 250 ml coconut milk (unsweetened)
• 3 tbsp lime juice
• 3 garlic cloves
• 1 tbsp freshly grated ginger
• 1 tbsp turmeric
• 2 green chili peppers
• 1 tsp cumin (ground)
• 2 tsp ground coriander

Instructions

1. 1. Boil the eggs for about 10 minutes until hard-boiled.
2. 2. Remove the eggs from the water and let them cool down.
3. 3. Peel the garlic and chop it finely.
4. 4. Wash the chili peppers.
5. 5. Cut the chili peppers lengthwise.
6. 6. Remove the seeds and the white inner membrane of the chilies.
7. 7. Dice the chili peppers finely.
8. 8. Put cumin and coriander into a mortar.
9. 9. Add the chili peppers, garlic, ginger, and turmeric.
10. 10. Grind everything finely in the mortar.
11. 11. Add 2 tablespoons of water.
12. 12. Mix everything into a paste.
13. 13. Peel the onions.
14. 14. Chop the onions finely.
15. 15. Heat 1 tablespoon of ghee in a wide pot.
16. 16. Toast the fennel seeds and fenugreek seeds briefly.
17. 17. Add the cinnamon stick and toast briefly while stirring.
18. 18. Fry the onions briefly.
19. 19. Add the remaining ghee.
20. 20. Sweat everything lightly while stirring constantly.
21. 21. Stir in the spice paste.
22. 22. Add the curry leaves.
23. 23. Sweat everything for 5 minutes while stirring occasionally.
24. 24. Blanch the tomatoes for a few seconds.
25. 25. Shock the tomatoes in cold water.
26. 26. Peel the tomatoes.
27. 27. Quarter the tomatoes.
28. 28. Core the tomatoes.
29. 29. Cut the tomatoes into small cubes.
30. 30. Add the tomatoes to the pot.
31. 31. Simmer the tomatoes for 2 minutes.
32. 32. Pour in 300 milliliters of water.
33. 33. Season the curry with salt.
34. 34. Simmer the curry over low heat for 20 minutes.
35. 35. Simmer until the curry is creamy.
36. 36. Pour in the coconut milk.
37. 37. Simmer the curry for another 5 minutes.
38. 38. Season the curry with lime juice.
39. 39. Season the curry with turmeric.
40. 40. Peel the boiled eggs.
41. 41. Halve the eggs lengthwise.
42. 42. Place the eggs in the curry sauce.
43. 43. Let the eggs warm up in the sauce.

Nutrition per serving

• kcal: 424
• Protein: 16 g · Fett/Fat: 35 g · Carbs: 11 g