Egg Curry Karnataka

Method

1. 1

   Boil eggs: Hard-boil 5-6 eggs — 10 minutes in boiling water. Cool, peel and make 3-4 cuts on each.

2. 2

   Fry eggs: Heat 2 tbsp oil. Fry scored eggs 2-3 minutes turning until golden. Remove.

3. 3

   Make Karnataka egg curry masala: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tbsp coriander seeds, half tsp cumin and 5 garlic cloves to a smooth paste.

4. 4

   Fry shallots: Heat 3 tbsp oil. Add 1.5 cups sliced shallots and fry 10-12 minutes until golden.

5. 5

   Add tomatoes: Add 3 chopped tomatoes. Cook 8 minutes until oil separates.

6. 6

   Add coconut masala: Add the ground coconut paste. Fry 5-6 minutes.

7. 7

   Add spice powders: Add 1 tsp red chilli powder and 1 tsp coriander powder. Fry 2 minutes.

8. 8

   Add water: Add 1.5 cups water and salt. Bring to a boil.

9. 9

   Add fried eggs: Add eggs gently. Simmer on low heat 8-10 minutes.

10. 10

    Serve: Adjust salt. Karnataka egg curry has a roasted coconut depth. Serve with steamed rice or dosa.