No, stay with me! This will surprise you with its rich tenderness. A velvety coconutty curry sauce, deep in flavour, enveloping perfectly-cooked boiled eggs. Served with a heap of fluffy basmati rice and sauteed greens. Such a good weeknight dinner. Feeds a hungry 2.
- 2 tbsp veg oil
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp fenugreek seeds
- 3 cm ginger, minced
- 4 garlic cloves, minced
- 2 birdseye chillis, slitted with a knife but not fully split
- 6 curry leaves
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 2 tomatoes, whizzed up with a hand blender or grated
- 1 tsp salt
- 1 tin coconut milk
- 4 ‘6-min’ hardboiled eggs, peeled (put in cold water in a small pan, bring to the boil and simmer for 6 mins. Cool under cold running water for 1 min)
- Heat oil in large pan pan over low heat and fry the fennel, cumin and fenugreek seeds for 2 mins until fragrant
- Add ginger, garlic, whole chillis and curry leaves. Cook, stirring, for around 20 seconds
- Add the onions and stir in, cooking over a low heat for 10 mins until completely soft
- Stir in ground spices and cook for 1 min
- Then add tomatoes, 150ml water and salt
- Stick the lid on and cook for 5 mins until the tomatoes are soft and the sauce has combined
- Pour in the coconut milk and gently stir to combine until the mixture bubbles
- Cook for 5 mins then add the whole boiled eggs and gently poke under the surface
- Cook for a further 5 mins and then serve
Sophie cooks 