Indian Egg Pepper Curry with coconut
A super delicious spicy pepper curry with eggs in it and a coconut base to be served with hot steamed rice or naan.
Equipment
- Blender/Mixer or processor to grind the masala
Ingredients
Pepper Coconut Paste - Grind all together with a little water
- 75 Grams Fresh Grated Coconut Replace with coconut milk if no fresh coconut
- 1 tbsp Peppercorns
- 1 tbsp cumin seeds
- 2 Dried Red Chilli
- 1 Sprig Fresh Coriander Leaves
Other Ingredients
- 2 tsp Olive Oil
- 1 Large Sliced Onion
- 1 Whole Green Chilli
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric Powder
- 1/4 tsp Chilli Powder
- Salt As per taste
- 4 Boiled Eggs Hard boiled, peeled and halved.
- Ground Pepper Coconut masala
- Water as required To thin the curry
- 1 Sprig Fresh Coriander leaves To Garnish
To Serve
- Steamed rice or Naan
Instructions
- Prepare the pepper coconut masala by grinding the ingredients in the list above
- Boil the eggs and keep them ready
- Make the ginger garlic paste
Curry Preparation steps
- In a thick bottomed pan, heat oil
- Add a few slices of onions and the ginger garlic paste and saute well
- Add the rest of the onions and the green chilli. Saute well until the onions are soft
- Add the salt, turmeric powder and the chilly powder and mix well
- Add the pepper coconut paste and saute well.
- Add water as required, not too thin if you ask me - and let it boil
- Add the halved eggs, sliced side up
- Simmer the stove and cook for 10-12 minutes
- Garnish with fresh coriander leaves.
- Serve hot with rice or naan
Notes
- Please note the addition of ginger garlic paste in the oil will make the stuff to get stuck to the pan, but no worries it will all come off the pan as the curry cooks.
- Replace fresh coconut with coconut milk if required.
- Use any oil you have - not necessarily olive oil.
- Hard boil the eggs, so they soak up the curry as they cook.
- Serve hot with naan or rice - just delish