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00Ingredients
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6 hard cooked eggs, peeled
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1 large onion, finely chopped
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2 ripe tomatoes, halved
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2 tablespoons vegetable oil
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2 teaspoons ground cayenne chile
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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½ teaspoon ground turmeric
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1 cup roasted cashew nuts
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14 ounces unsweetened coconut milk
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½ cup chopped fresh cilantro or mint leaves
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Salt to taste
Instructions
Cut the eggs in half and arrange them in a serving dish.
In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens.
Add the cashews and cook for an additional couple of minutes.
Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings.
To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.
| Servings |
| 4-6 |
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The area of Madras has one of the hottest cuisines in India, which is known for spicy food. In fact it is one of the biggest exporters of Indian spices. This very simple dish is a favorite there in the south where the use of coconut milk in curries is popular. The sweetness of the milk compliments the pungency of their curries. Egg curry is served at any time and is a great spicy addition to brunch or for a light supper. Serve Mottai Kolambu with white rice and an Indian relish or salad.
Ingredients
InstructionsCut the eggs in half and arrange them in a serving dish. In a heavy skillet, heat the oil and saute the onions over a medium low heat until they are soft. Add the tomatoes, cayenne, cumin, coriander, and turmeric, and raise the heat. Simmer, stirring occasionally, until the tomatoes break down and the mixture thickens. Add the cashews and cook for an additional couple of minutes. Stir in the coconut milk and fresh cilantro or mint, reserving some for a garnish. Simmer the sauce for an additional 2 to 3 minutes. Taste and adjust the seasonings. To serve, pour the curry sauce over the eggs and garnish with the reserved herbs.
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