Kolhapuri Egg Curry

As we move into winter here in New Zealand, I always love to have a little list of curries that I can make in the upcoming months. I don’t prefer repeating the same old ones so instead of the usual egg recipe I decided to make kolhapuri style (like the kolhapuri chicken curry that I shared on here a couple of weeks ago). There is nothing very different in this curry, I love the aspect of blending all the ingredients and making a nice thick creamy sauce in which the eggs sit on … It does involve a few steps but doesn’t include any fancy unheard-of ingredients so if you aren’t a pro in the kitchen you can still make this one.

This curry goes really well with rice and roti. It has a little spice kick to it so it may not be super child friendly but if you adjusted the chili a bit it might be ok for your little one. Alternatively as you will read below, we puree the sauce along with the chilies, by pulling them out before processing it in the processor you will definitely bring down the heat.

This is a vegeterian and gluten free recipe, so a great recipe idea for my GF readers.Pull our your food processor for this one, we will need it 🙂

On to the recipe …

  • Servings: 4-number
  • Time: 50 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: asian
  • Course: main course
  • Cooking Technique: Boiling
  • Preparation Time: 20 minutes mins
  • Cooking Time: 30 minutes mins

Ingredients

4 hard boiled eggs
1 large onion diced
1 inch piece ginger
4 cloves garlic
4 large tomatoes chopped
1 green chili slit lengthwise
1/2 tsp garam masala
1/2 tsp turmeric powder
2 tbsps grated coconut
5 black pepper corns
2 dried red chilies
to taste Salt
2 tbsps oil
1 cup water
Freshly chopped coriander leaves

Steps

  1. We begin by processing the onions, ginger and garlic and the chili to a course paste.
  2. Next heat the oil and add this mixture to the pan and saute for a few minutes.
  3. As the onions softened I added the spices: garam masala and turmeric along with the dried red chilies, black peppercorns and the grated coconut.
  4. Saute until the coconut has toasted and the spices cook through.
  5. Next add the chopped tomatoes and season the pot with some salt. I let this cook on medium heat and waited till the tomatoes started to break down and sort of form a mushy masala base.
  6. Transfer the tomato-onion masala back into a food processor and add a few tbsp of water. Blend to a smooth paste. Definitely be very careful with this process as the mixture will be extremely hot.
  7. At this stage you should have the eggs boiled and sliced in half. Before returning the currry to the pot, I added some oil to the pot and laid the eggs face down on the pot. I had the heat on low. I basically wanted it to brown a bit and in the process it gets a bit of the spice flavour. It took only a couple of minutes, so don’t leave it there for like 10-15. Set aside once it browns a bit.
  8. Now to get the curry together: Return the pureed sauce to the pan. Add a cup of water and let it cook for 5mins on medium heat.
  9. Add the eggs to the pot and let it cook for couple more minutes. Season with more salt if needed.
  10. Transfer to a serving dish and garnish with coriander leaves.

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