Konkani eggs curry in a coconut gravy soured with kokum: eggs cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 41 minutes.
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
2
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
4
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
Heat the coconut oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the coconut paste.
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
