Caramelized Onion, Coconut, and Egg Curry

3 tablespoons canola oil
2 onions, finely sliced
8 medium eggs, at room temperature
6 cloves of garlic, crushed
1 teaspoon tamarind paste
3/4 teaspoon chili powder
3/4 teaspoon sugar
1 1/4 teaspoons salt
1/2 teaspoon ground turmeric
1 cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
Rice, for serving

Put the oil into a large, deep-sided frying pan on a medium heat and when it’s hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.

While the onions are cooking through, put the eggs into a large saucepan, cover generously with water and, bring to a boil. When the water comes to a boil turn the heat down to a simmer and set a timer for exactly 6 minutes for just-set hard boiled egg.

Add the garlic to the onions, stir well and cook for 2 to 3 minutes.

Add the tamarind paste, chili powder, salt, sugar, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer.

When the eggs have finished boiling, plunge them into cold water for a couple of minutes, then peel them. Rinse, halve them, and fold into the coconut sauce, then take the pan off the heat. Serve on a bed of rice or with paratha or chapatis.

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