Egg Curry

• INGREDIENTS

  • 6 eggs (hard-boiled or jammy, peeled)

  • 1 tbsp oil (I used Indian sesame oil)'

  • 1 tsp mustard seeds

  • ½ tsp fennel seeds

  • 2 sprigs curry leaves

  • 2 large onions (340g), thinly sliced

  • 2 green chilies

  • 1-inch ginger (8g), minced
    5 garlic cloves, minced

  • 2 medium tomatoes (300g), chopped
    ¼ tsp turmeric powder

  • 1 tsp Kashmiri chili powder

  • 1½ tsp coriander powder
    ½ tsp black pepper powder

  • ½ tsp garam masala

  • 1 cup coconut milk

  • ½ cup water
    Salt to taste

  • 2 tbsp chopped cilantro (optional)

• INSTRUCTIONS

  Step 1: Prep the Eggs

  1. Boil the eggs for 6½ minutes.

  2. Transfer immediately to an ice bath for 2½ minutes.

  3. Peel and set aside.

  Step 2: Build the Base

  1. Heat oil in a heavy-bottomed pan over medium heat.

  2. Add mustard seeds and let them splutter.

  3. Add fennel seeds and curry leaves.

  4. Add sliced onions and green chilies.

  5. Sauté until the onions turn golden.

  6. Add ginger and garlic.

  7. Sauté for 30–40 seconds.

  8. Add chopped tomatoes and salt.

  9. Cook until tomatoes soften and break down completely.

  Step 3: Add the Spices

  1. Add turmeric, Kashmiri chili, coriander, black pepper, and garam masala.

  2. Sauté until the masala deepens in color and oil begins to separate.

  Step 4: Blend and Simmer

  1. Pour in coconut milk and water.

  2. Use an immersion blender to blend the curry to your preferred consistency.

  3. Simmer the curry uncovered until it thickens slightly.

  Step 5: Finish and Serve

  1. Add the peeled eggs near the end.

  2. Let them simmer gently for 2–3 minutes.

  3. Turn off the heat and let the curry rest for 5–10 minutes.

  4. Garnish with cilantro if desired.

  5. Serve hot with your favorite carb.

• FLAVOR & FUNCTION

  • Eggs:
    The main protein. Their richness absorbs the spiced coconut gravy, adding substance and creamy texture.

  • Onion: Forms the base of the curry. Adds sweetness, depth, and natural body when deeply sautéed.

  • Green Chilies: Brings sharp heat and brightness. Balances the richness of the coconut milk.

  • Ginger: Adds warmth and a subtle bite. Supports digestion and enhances aromatic depth.

  • Garlic: Provides savory backbone and deepens flavor. Key to building the base masala.

  • Tomato: Adds acidity and moisture. Breaks down to create a smooth, tangy base for the curry.

  • Mustard Seeds: Used in tempering. Introduces nutty sharpness and a signature flavor in spiced curries.

  • Fennel Seeds: Add subtle sweetness and a light anise flavor that balances spice and heat.

  • Curry Leaves: Add citrusy, earthy aroma and a distinct savory freshness.

  • Turmeric Powder: Provides earthy bitterness, golden color, and an anti-inflammatory element.

  • Kashmiri Chili Powder: Gives vibrant red color and mild heat. Enhances visual appeal without overpowering spice.

  • Coriander Powder: Adds lemony warmth and complexity. Supports both savory and herbal notes in the curry.

  • Black Pepper Powder: Brings gentle heat and a finishing bite that lingers.

  • Garam Masala: Aromatic blend added at the end. Rounds out the dish with warm, complex spice.

  • Coconut Milk: Provides creaminess and sweetness. Softens spice and creates a smooth, rich gravy.

  • Water: Loosens the curry and helps control thickness during the simmering phase.

  • Oil (Indian sesame oil): Used to sauté and temper. Adds nuttiness and richness that ties everything together.

  • Salt: Essential for enhancing every layer of flavor — from onion to coconut milk.