less than 30 mins
30 mins to 1 hour
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By Cyrus Todiwala
From Saturday Kitchen[row]
- 2 medium-sized potatoes (alternatively use 3–4 new potatoes), peeled and cut into wedges
- 8 free-range eggs
- 1 freshly grated coconut, reserve 4 tbsp to serve (alternatively use a 400g tin coconut milksee below)
- 1 red onion, cored and cut into pieces
- 1 heaped tsp red chilli powder
- ½ tsp ground turmeric
- 2 tbsp oil
- 1 heaped tsp cumin seeds
- 15–20 fresh curry leaves, shredded or chopped
- 4–5 fresh green finger chillies, slit across the centre lengthways
- salt, to taste
- cooked basmati rice
- 2 tbsp freshly grated coconut
- 1 tsp black mustard seeds
- 8 curry leaves
- 2cm/¾in fresh ginger, julienned
Boil the potatoes in a saucepan of boiling water, until just cooked and drain. Set aside.
Boil the eggs in a saucepan of boiling water for 7–8 minutes, then cool under cold running water and carefully shell. Set aside.
Blend the coconut or coconut milk, onion, chilli and turmeric in a food processor or blender to a smooth paste. Set aside.
Heat the oil in a saucepan big enough to hold everything and add the cumin, curry leaves and green chillies. Fry until the cumin changes colour and then pour the reserved blended coconut mixture into the pan. The curry will pop and splutter, so be careful.
If the mixture looks dry, add a splash of water. Let the mixture simmer for 15–20 minutes, adding more water to retain a sauce consistency. It is ready when the raw onion flavour has gone.
Add the reserved cooked potatoes and eggs – you may need to add a bit more water to bring it to a curry consistency. When everything is heated through, season with salt.
Serve with rice and top with the grated coconut (if using), black mustard seeds, curry leaves and sliced ginger.