Mom’s egg curry
Ingredients
Cook time: 30 mins
Yield: 3–4 servings
Curry
7 eggs
4 tbsp coconut oil
1 sprig curry leaves
1/2 cinnamon stick
1/2 tsp fenugreek seeds
3-inch pandan leaf
1/2 red onion, chopped
3 garlic cloves, chopped
1 green chili, chopped
1-inch lemongrass stalk, chopped
1/2 tsp turmeric
1 1/4 tsp Sri Lankan raw curry powder
1/3 tsp chili powder
1/2 cup water
1/3 can coconut cream
1/2 tbsp tamarind extract
1/3 tsp black pepper
Temperadu
Chopped chicken skin (enough to render about 4 tbsp fat)
1 tsp mustard seeds
3 dried chilies
2 garlic cloves, sliced
1 tbsp chili flakes
Instructions:
Soft-boiled eggs
1. Bring a pot of water to a boil. Gently add the eggs and cook for 7 minutes.
2. Transfer immediately to ice water. Once cool, peel and set aside.
Curry
1. Heat coconut oil over medium heat. Once hot, add fenugreek seeds and cinnamon stick.
2. After a few seconds, add pandan leaf and curry leaves. Sauté for 20 seconds.
3. Add chopped onions and sauté until they start to caramelize.
4. Add garlic, green chili, and lemongrass. Sauté for 1 minute.
5. Add curry powder, turmeric, and chili powder. Stir well.
6. Pour in the water and coconut cream. Mix to combine.
7. Add tamarind extract and cook, stirring continuously, for 7 to 8 minutes until the coconut milk is fully cooked through.
8. Gently add the peeled eggs. Season with black pepper, stir for 1 minute, then remove from heat.
Temperadu
1. In a small skillet, add chopped chicken skin and cook on low to medium heat until the fat is rendered and the skin turns golden and crispy.
2. Remove the crispy skin bits and immediately add sliced garlic and dried chilies to the rendered fat.
3. Sauté until the garlic turns golden. Add chili flakes, mix well, and remove from heat.
Garnish the curry with temperadu just before serving.