Spicy Coconut Eggs

Serves 3-4

These eggs are loaded with flavour and make an excellent non-meat main course served with rice, Indian breads, pickles, chutneys and a side dish of vinegared tomato, cucumber and red onion topped with a handful of chopped mint. Use eggs at least one week old to make it easier to shell them.

Spicy Coconut Eggs Photo: Julie Biuso

Ingredients

• 2 Tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 4 cardamom pods, pods crushed and seeds removed
• 3 stems curry leaves
• 1 medium onion, peeled and chopped
• Thumb-sized piece of ginger, peeled and finely grated
• 2 cloves garlic, peeled and chopped
• ½ tsp salt
• ½ tsp ground turmeric
• ½ tsp chilli powder
• 1 x 400g can crushed tomatoes
• ¼ cup water
• ½ cup canned coconut cream
• ½ tsp garam masala
• 2 Tbsp chopped coriander, plus a little extra for garnishing
• 6-4 medium (size 6) free-range eggs, at room temperature

Method

1. Heat oil in a medium-sized frying pan over medium heat and add cumin, mustard and cardamom, then put curry leaves on top. Let everything crackle and pop for 1 minute, then lower heat and add onion. Cook gently until lightly browned.

2. Stir in ginger, garlic, salt, turmeric and chilli powder and cook briefly, then stir in tomatoes and water. Cook gently for 10 minutes, until pulpy, then stir in coconut cream, garam masala and most of the coriander. Cook for 5 minutes more, stirring often.

3. Prick the rounded part of each egg with a pin then lower them carefully into a saucepan of boiling water, Cook at a gentle boil for 8 minutes. Drain and let the cold tap run over them until they feel cool. Shell eggs then slice them in half length-ways.

4. Reheat the sauce if it has cooled. Add eggs to sauce. Let them heat through gently, spooning the sauce on top of them, then turn everything into a shallow dish. Garnish with coriander and serve.