Egg Kurma

Method

1. 1

   Boil eggs: Place 4-6 eggs in cold water. Bring to a boil and cook for 10 minutes for hard-boiled. Cool in cold water. Peel carefully.

2. 2

   Score eggs: Make 3-4 shallow cuts on each boiled egg with a knife so the kurma sauce flavours them.

3. 3

   Make coconut-cashew paste: Soak 15 cashews in warm water 20 minutes. Blend with half cup fresh grated coconut and a little water to a very smooth paste.

4. 4

   Fry onions: Heat 3 tbsp oil. Add 2 finely chopped onions and cook on medium heat 10 minutes until golden.

5. 5

   Add ginger-garlic and whole spices: Add 1 tbsp ginger-garlic paste, 2 cardamoms, 2 cloves and 1 small cinnamon stick. Fry 2 minutes.

6. 6

   Add tomatoes and spices: Add 2 chopped tomatoes, 1 tsp coriander powder, 1 tsp red chilli powder and half tsp turmeric. Cook 8 minutes.

7. 7

   Add coconut-cashew paste: Add the paste. Fry on medium heat 6-8 minutes until oil separates.

8. 8

   Add water and eggs: Add 1.5 cups water and salt. Bring to a boil. Gently add the scored boiled eggs.

9. 9

   Simmer: Cook on low heat 8-10 minutes until the gravy thickens and coats the eggs.

10. 10

    Serve: Add 1 tsp garam masala. Adjust salt. Garnish with fresh coriander. Egg kurma should be pale golden and creamy. Serve with rice, appam or parotta.