Another South Indian curry, this is an eggy take on the earlier chicken version of this recipe. Suitable for lacto-ovo vegetarians, this curry is quick, easy and meat-free. As with most of the curries I make, it does not require coconut milk or cream, but you could add some if you wish, especially if you find the curry too spicy and wish to make it milder.
Not only great with rice, egg curry also works well as dip for breads such as naan, roti canai, dosai or spicy pancakes, especially when it's a day old!
1 onion, sliced
4-6 garlic cloves, blended into a paste or pounded
3-4 slices of ginger, blended into a paste or pounded
1 large cinnamon stick
2-3 star anise
1 teaspoon fennel seeds
2 stalks of curry leaves, alternately you can use a few stalks of fresh, chopped coriander
2 large potatoes, skinned and cut into medium chunks
1 desert spoon turmeric powder
1-2 desert spoon chilli powder (use less or none if you prefer a mild curry)
4-5 desert spoon meat curry powder (does not contain meat)
2 desert spoon kurma curry powder
1 desert spoon coriander powder
2-3 large tomatoes, cut into quarters
½ lime juice
2-3 bowls of water
5-6 cashew nuts, ground into a paste (for richness and thickens the gravy)
100 ml coconut milk (creamy, milder taste)
2 tablespoon of single cream (creamy, milder taste)
50-100 ml semi skimmed milk- for a little bit of creaminess and well rounded taste, but less calories than some of the above
Boil the eggs for 10 minutes and leave to stand for another 10 minutes in cold water before peeling off the shell. Alternately, you could beat the eggs together with a pinch of salt, fry them into one big, thick omlette and cut them into smaller pieces. Leave the eggs aside for later.
Heat a tablespoon of oil in a wok over low heat. Sauté the cinnamon, fennel seeds and star anise before adding the onion, curry leaves and garlic and ginger paste. When the sautéing ingredients are aromatic, the potatoes go into the wok. Season with salt and pepper, stir well and leave the lid on for three to five minutes.
The curry powders are diluted with a bowl of water and poured into the pot. Bring the curry to boil for fifteen minutes over medium high heat. When the potatoes are cooked, add water to a desired thickness, tomatoes and ground cashew nuts/coconut milk/cream/milk to the boiling curry and allow to simmer for another ten minutes. Add lime juice,seasoning and the eggs, and simmer for a few more minutes before serving.