Koni Dom (Traditional Assamese Egg Curry)
This is poor man’s fare in India, but is comfort food. It is one of the easiest things to put together, and while it does take a little time to cook, is well worth the wait. Egg Curry (or “Koni Dom” as it is known in Assam) is best served piping hot on a wet day. For the best experience, I suggest using duck eggs. Their richness completes a well made Egg Curry in a manner that has to be experienced to be truly appreciated.
- 6 hard boiled eggs
- 3 tablespoons of mustard oil
- Two bay leaves
- Two cloves
- Two cardamom pods
- One large coarsely sliced onion
- Three medium sized quartered potatoes
- 1/2 teaspoon of turmeric
- 2 tablespoons of coriander powder
- 1 tablespoon of white pepper
- 2 tablespoons of curry powder
- 2 tablespoons of salt
- Two pureed medium size tomatoes
- 500ml of boiled water.