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.
Ingredients
- Six hard-boiled eggs
- 3 tablespoons of mustard oil
- Two Bay leaves
- Two cloves
- Two cardamom pods.
- One large costly sliced onion
- Three medium-size quartered potatoes
- Half a teaspoon full of turmeric
- 2 tablespoons of coriander powder
- 1 tablespoon of white pepper
- 2 tablespoons of curry powder
- 2 tablespoons of salt
- Two purée medium Sized tomatoes
- 500 mL of boiled water
Instructions
Step 1: Start with six hard-boiled eggs in a mixing bowl. Make four incisions around the egg cutting down the yolk but not into it. Sprinkle half a teaspoon of turmeric powder over the eggs. Work it into the eggs so that it makes its way into the incisions.
Step 2: Heat 3 tablespoons of mustard oil in a pan. Place the eggs inside the pan on high heat and cover, cooking for about a minute. Cover, stir, and bring the heat down to low. Cook for about a minute, tossing the eggs so that their exterior becomes evenly crispy. Remove the eggs and set them aside.
Step 3: Turning the heat up high, add to bay leaves, two cloves, and two cardamom pods. Add a large coarsely chopped onion. Break the onion down, and spread it around the pan, allowing it to cook for about 30 seconds. Add three medium sized potatoes that have been quoted. Stir thoroughly, cover, and cook on high heat for about two minutes. Uncover, stir, and bring the heat down to Low.
Step 4: Add the eggs in carefully, add 2 tablespoons of coriander powder, 1 tablespoon of white pepper, 2 tablespoons of curry powder, and 2 tablespoons of salt. Mix thoroughly, and allowed to cook on low heat for about a minute.
Step 5: Add two freshly purée tomatoes, and 500 mL of boiling water. Thoroughly, cover, and allow to cook on low heat for about 30 minutes. Uncover, and mix thoroughly.
Serve hot, with steamed rice.