Minty Egg Curry

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It sure is an unusual combination. Eggs, coconut milk and mint. What can I say, sometimes things just work together!  Herbs are a great way to introduce a lot of flavor into food and I love the refreshing scent and flavor of mint. Its easy to grow in a pot, lends color to the kitchen window, enhances the herb corner and is a great ingredient for making chutneys.  This dish is a palate refresher!

Serves 4

Plan :

  • Hard boiled eggs – 4
  • finely chopped onion – 1/2 cup
  • finely chopped tomatoes – 1/4 cup
  • ginger paste – 1 tsp
  • black pepper powder- 1/4 tsp
  • chilli powder – 1/2 tsp ( or as per taste )
  • cumin powder – 1/2 tsp
  • coriander powder – 1/2 tsp
  • tumeric – 1/4 tsp
  • coconut milk – 1 cup
  • chopped mint – 1/4 cup
  • coconut oil – 1 tbs (use organic cold pressed)
  • salt to taste
  • optional : slit green chilli

Procedure :

  1. Shell the eggs , slice into two (lengthwise), keep aside
  2. heat the oil and add the onions
  3. cook until they acquire a golden tinge (about 5- 7 minutes)
  4. add the ginger paste, stir and cook for a minute
  5. now add the tomatoes, cook for about 4 minutes or until oil separates
  6. add the cumin,coriander chilli and tumeric powders
  7. add the salt and the mint
  8. add 1 tbs of water if needed and cook all the spices on a low heat for about a minute
  9. add the coconut milk , black pepper, thai chilli ( if using) and mix it in. Allow it to come to a boil
  10. simmer for about 3- 4 minutes
  11. Add in the sliced eggs just before serving.
  12. If you are serving this later, reheat on low heat until just about hot and then add the eggs. Do not boil it again.

Serving suggestion : Serve with brown or white rice, spoon the sauce over the eggs and the rice, eat with a side of any stir fried or grilled vegetable dish.

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