Egg curry with coconut milk

I don't make egg curries very often. We like our eggs fried, in omelets or scrambled. But when your in a rush and have no time for an elaborate meal, this curry comes to your rescue. I got this recipe from my friend Allie, who makes this egg curry quite often. Her recipe calls for only four ingredients- garlic, East Indian bottle masala, coconut milk and boiled eggs. I know many may wonder, how can it be so easy or will it taste good enough. But I can assure you, having eaten this curry at her home a couple of times, it is delicious, specially when paired with hot steamed white or brown rice.

I make this curry a little differently. I add a few ingredients to make it more suitable to our palates at home. The original curry tastes coconuty and creamy, and has delicate flavor of spices. My variation makes it a little more spicy with the addition of green chillies and ginger and has onions and tomatoes. It is still one of the easiest things to make when in a rush or if you like eggs in a curry !

Recipe credit: Ms. Allison Temple D'souza

Ingredients:

1. Boiled eggs - 8 nos
2. Onion - 1 large, finely chopped
3. Tomato - 1 large, finely chopped
4. Green chilly - 3 nos, finely chopped
5. Garlic - 8 flakes, minced
6. Ginger - 1 inch piece, minced
7. East Indian bottle masala - 1 and 1/2 tbsp
8. Salt - to taste
9. Oil - as needed

Method:

1. Heat oil in a pan, add onion and garlic, fry till brown. Then add ginger and green chillies and continue sautéing for a minute.
2. Add the tomatoes and salt and continue sautéing till they turn mushy. 
3. Once the tomatoes look done, add the bottle masala. Mix it and slowly add the coconut milk.
4. When the curry comes to a boil add the boiled eggs. After about three minutes switch off the flame. 

Process to boil eggs:

1. Fill a pan or pot with enough water to cover the eggs. Gently ease the eggs into the pan.
2. Add a 1 tbsp salt and 2 tbsp vinegar to the water
3. Put the pan on the stove and let the water come to a boil. Lower the flame and let the eggs cook for five minutes.
4. After five minutes switch off the flame and let the eggs rest in the hot water for 12 minutes.
5. Wait for the eggs to cool down completely before cracking the shells. You may put the eggs in cold water, to fasten the process.
6. If the eggs are still hot or warm and you try to crack the shell open, they tend to break and you have egg white coming off with the shell. So be patient and gentle.