Egg Curry in a Creamy Coconut Gravy – Meeta K Wolff

Egg Curry in a Creamy Coconut Gravy

Egg Curry in a Creamy Coconut Gravy

Ingredients
1 red chili, finely chopped
1/2 teaspoon Kashmiri chili powder
1 stick cinnamon
3 cloves
2 green cardamom
1 teaspoon black cumin seeds
2 bay leaves

1 red onion, very finely chopped
4-5 garlic cloves, very finely chopped
Small piece ginger, very finely chopped

2 tablespoons ghee
1 tablespoon tomato paste
2-3 tomatoes, chopped
250ml unsweetened coconut milk
8 hard boiled eggs, cut in halves
400g small potatoes, cooked
150g frozen or fresh peas

Coriander leaves, chopped

Method
Place all the whole spices in a skillet and dry toast for 30 seconds to 1 minute on gentle heat, until fragrant.

Add ghee and swirl the pan around. Add the onions, ginger and garlic and sauté until browned – approx 5-6 minutes.

Add the tomatoes and tomato paste and mix well to form a nice thick paste like consistency. Finally add the coconut milk and simmer the entire mixture for 15 minutes. The gravy should have thickened at the end of this time.

Finally add the egg halves, cooked potatoes and peas. Gently stir and allow to simmer for 3-5 minutes until everything has warmed through.

Sprinkle with coriander leaves and serve with rice and/or rotis.

Serving Tip
Serve this egg curry with fluffy and delicious ginger lime rice:
Heat some oil or ghee in a large pot. Add a medium sized piece of ginger and some lime peel to a pot, then add the rice. Stir to coat the rice in the oil, then add 1/2 teaspoon of turmeric powder. Finally add water and cook until the rice is ready.

Michael’s Wine Recommendation – click here

Delaire Graff Old Bush Vines Chenin Blanc 2014

Delaire Graff Old Bush Vines Chenin Blanc 2014

Meeta K Wolff

Meeta K Wolff

Meeta – that’s my name given to me by my dad! I was born back in the summer of 1972, one beautiful day in Bombay, India. I studied Hotel Management, specializing in Marketing and Guest Relations. I trained in one of the finest luxury hotels of this world in Doha, Qatar. That is when a tiny spark for food was ignited in my soul.
I now have settled down in Germany, with my two men, Tom my husband and Soeren my adorable son.
Hotels are not a part of my life in Germany. After graduating I came to Germany and worked in an advertising firm, an architecture and design firm and a couple of software firms. Don’t ask how that came about – it just happened!
Now I am in Weimar and for the first time in my life I feel grounded at having found a great place to lay my hat. But my travelling feet continue to itch! Let’s see where life takes me.
I love photography, always have, but it was with the start of this blog that I discovered the world of Foodography. Since then the passion for photography I developed has taken a complete new angle and opened so many exciting doors. I try to capture shots that speak a thousand words, that makes one feel as if they were a part of the scene and experience the photo with their senses.

Click here for Meeta’s website.

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October 25th, 2014|Categories: Recipes|Tags: , , |