Country Egg Curry

Method

1. 1

   Boil country eggs: Place 4-5 nattu muttai (country eggs) in cold water. Bring to a boil and cook 10-12 minutes — country eggs need slightly longer. Cool in cold water. Peel.

2. 2

   Score and lightly season eggs: Make 3-4 cuts on each egg. Rub a tiny bit of turmeric and chilli powder onto the surface.

3. 3

   Fry eggs lightly: Heat 1 tbsp oil. Fry the scored eggs 2-3 minutes turning gently until lightly golden all over. Remove.

4. 4

   Make masala base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 cup sliced shallots and 5 garlic cloves. Fry 10 minutes until golden.

5. 5

   Add tomatoes and spices: Add 3 chopped tomatoes, 1.5 tsp red chilli powder, 1.5 tsp coriander powder, half tsp turmeric. Cook 8-10 minutes until thick.

6. 6

   Add tamarind water: Soak marble-sized tamarind in 1 cup water. Extract and add to the masala. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 8-10 minutes until thick.

8. 8

   Add fried eggs: Add the eggs gently. Spoon sauce generously over each egg.

9. 9

   Simmer together: Cook on low heat 8 minutes so the eggs absorb the deep tangy flavour.

10. 10

    Serve: Add 1 tsp sesame oil. Adjust salt. Garnish with fresh coriander and curry leaves. Serve with steamed rice.