Golden Egg Curry with Green Chilli and Toasted Coconut Sambal (gf) (v)
Eggs nestled in a delicious tomato coconut sauce infused with spices and curry leaves are then topped with a zingy green chilli and toasted coconut sambal.
1 small brown onion, finely chopped
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon ground garam masala
½ teaspoon each ground paprika and chilli flakes
2 tablespoons tomato paste mixed with
2 tablespoons water
2 tablespoons vegetable oil
1 cinnamon stick
1 teaspoon cumin seeds
¼ teaspoon each black and yellow mustard seeds
200ml coconut cream
10 curry leaves
1 teaspoon sea salt
2 teaspoons lemon juice
6 boiled eggs, peeled
1 long green chilli, finely chopped
2 tablespoons desiccated coconut, toasted
Put the onion, garlic, ginger, garam masala, paprika and chilli flakes in a bowl and set aside. Place the tomato paste mixture in another small bowl.
Heat the oil in a medium sauté pan over a low heat and add the cinnamon stick, cumin and both mustard seeds. Cook for about 40 seconds, stirring constantly, until fragrant and sizzling.
Immediately add
