It was one of the days when the fridge was all empty but for eggs. This rarely happens in my kitchen as I have everything stocked up in excess and then it becomes a race against time to use it all up. Anyway, I digress. On that eventful day I had only eggs. On an impulse I decided to make egg stew.
So I love hard boiled eggs. And I made up my mind to make a stew out of eggs, mostly based on my vegetable stew recipe. As I began preparing the coconut milk, I had a brain wave to use fresh tomatoes as well in the curry. At that time what I didn’t know was how amazing the result would be. In fact that became the highlight of my egg stew. We devoured it with some hot phulkas and only later I regretted having not clicked any pictures.
On popular demand by the husband, I made it again and happily took some pictures too. As I went about adding ingredients that caught my fancy, I cant call this an authentic or traditional recipe. But I can totally assure that this is such a delicious and tasty egg curry recipe. I know I am going to make this very often in my kitchen, you will too if you give this a try.
Here is the step by step recipe with pictures for making Egg Stew –
Prep Work –
1. Boil eggs in enough water for 12-13 mins on medium heat. Run them through cold water and remove the shell. Set aside.
2. Chop onions thinly. Remove the pulp from tomatoes and cut them into cubes. Set aside.
How I Made –
1. Heat coconut oil and add clove, cardamom, dried bay leaf, cinnamon along with fresh curry leaves and chopped green chillies. Fry for 10-20 secs on low heat.
2. Add diced onions and fry for a couple of mins.
3. Add salt required for the onions and fry until translucent.
4. Add ginger garlic paste and fry until there is raw smell, for 1-2 mins.
5. Add thin coconut milk, salt required along with turmeric powder, black pepper powder and garam masala powder. Cook for 1-2 mins.
6. Add diced tomatoes and bring the gravy to a slow boil.
7. Add hard boiled eggs. Cook covered for 4-5 mins until tomatoes are cooked but are not mushy.
8. Add thick coconut milk and mix it well.
9. As the gravy comes to boil again, remove from heat.
10. Serve hot with roti, phulka or dosa.
• To perfectly hard boil the eggs, boil them on medium flame for not more than 13 mins. Run them through cold water and then deshell.
• To make coconut milk at home, grind 1 cup of fresh ground coconut with ½ cup of water. Extract the first milk which is the thick coconut milk. Again grind the same coconut with 1 cup of water to get thin coconut milk.
• Don’t boil the curry on high flame once after adding coconut milk. It can curdle.
• After adding thick coconut milk, let it come to a single boil and then remove from heat.
• Fresh curry leaves are a must for the flavor.
• Use only coconut oil for making this recipe, gives this dish much needed flavor.