Country Egg Curry

Ingredients

• - 500g country eggs
• - 3 tbsp sesame oil or oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1/2 tsp garam masala
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. 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. Fry eggs lightly: Heat 1 tbsp oil. Fry the scored eggs 2-3 minutes turning gently until lightly golden all over. Remove.
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. 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. Add tamarind water: Soak marble-sized tamarind in 1 cup water. Extract and add to the masala. Bring to a boil.
7. Simmer: Cook on medium heat 8-10 minutes until thick.
8. Add fried eggs: Add the eggs gently. Spoon sauce generously over each egg.
9. Simmer together: Cook on low heat 8 minutes so the eggs absorb the deep tangy flavour.
10. Serve: Add 1 tsp sesame oil. Adjust salt. Garnish with fresh coriander and curry leaves. Serve with steamed rice.