Egg Curry Bengal style

The week after Easter many households have dyed hard boild eggs sitting around. The standart dishes to get rid these eggs are salads and asparagus dishes. Here in Hessian we all love green herb sauce. Eggs are eaten with this too.

But I wanted something else. The Bengal egg curry was not on this blog. But I posted the recipe on Sortedfood. I was able to find it there. I only remembered the large amount of spices I needed.

The curry sauce is thickened with dessicated coconuts.

Recipe for 3:

6 eggs, 150 g tomatoes, 1 eggplant, bunch coriander

2 shallots, 3 spring onions, 5 garlic cloves, 1 knob ginger, 1 green chili, 3 tbsp mustard oil, 250 ml coconut milk, 100 ml water, 45 g dessicated coconut

8 curry leaves, 1 tsp chili flakes, 2 tsp tumeric, 1 tsp fenugreek, 1 tsp cumin, 1 tso brown mustard seeds, 1 tsp yellow mustard seeds, 2 tsp Madras curry, 1 tsp Garam Masala

1 cup Basmati rice, salt, 1 star anise, 1 cinnamon stick, 4 cardamom pods

Peel the eggs. Put onions, garlic, ginger, green chili in a blender and make a paste.

Chop tomatoes and eggplant. Use a plate to put all the spices on.

Heat up the oil, add seeds and let them pop. Now in with the onion mix, tumeric and the eggs. Add some water and stir the eggs for 5 min. Get them out and add tomatoes and eggplant, coconut milk, the other spices and some more water. Cook until the eggplant is soft. Last add the coconut to thicken the sauce and some of the fresh coriander.

Cook the rice with star anise, salt, cinnamon stick and cardamon pods. Chop the coriander. It goes great with the flavoured rice.