Egg drop curry
Credit: David D’Souza
· 8 eggs
· 6 dry red chillies
· 4 cloves garlic
· 1 teaspoon coriander seeds
· 1 teaspoon turmeric
· 1/2 teaspoon mustard seeds
· 1/2 teaspoon cumin
· 3 tablespoons desiccated or fresh grated coconut
· 1 onion (chopped fine)
· 1/4 cup tamarind concentrate
· 1 cube chicken stock
· 2 cup coconut milk
· 1/4 cup coriander for garnish
· Salt to taste
Grind together: 6 dry red chilies, 4 cloves garlic, 1 tsp coriander seeds, 1 tsp turmeric, 1/2 tsp mustard seeds,1/2 tsp cumin and 3 tbsp desiccated coconut.
Grind to a smooth thick paste.
Finely chop one medium sized onion and sauté till brown.
Add the spice paste to the sautéed onions and fry for another 3 – 5 minutes.
To this mix add 1/4 cup tamarind concentrate and one cube of chicken stock.
Add two cups of coconut milk.
Bring to a boil and then break raw eggs into the gravy and let it cook. It might be wise to break individual eggs in a smaller container and pour it into the curry.
Let the curry cook on low heat for around 10 minutes. Test for salt, and add more if required.
Garnish with some finely chopped coriander.
Serve with steamed rice.
A variation would be to add hard-boiled eggs at the time of adding raw eggs. If using this method, boil, peel the eggs and set aside.