Eggs in Curry

Name: Eggs in Curry
Ingredients: 1 tsp mixed spice (cumin seeds, mustard seeds, fenugreek); 1 large onion (thinly sliced); 2 sprigs curry leaves; 3 cloves garlic (left whole); 0.5 tbsp ginger paste; 1 medium tomato (chopped); 3 tbsp fish curry powder; 1 tsp turmeric powder; 1 tsp Garam masala; 2 tbsp tamarind pulp (soaked in 1.5 to 2 cups of water, strain seeds and reserve the tamarind water to use in the curry); 100 ml coconut cream; 5 eggs; salt and pepper; coconut oil

Ingredients

Directions

1
In a pan, add coconut oil then sauté the spices, onion, curry leaves till onions are soft, before adding the chopped tomatoes.
2
Next, add the fish curry and turmeric powder. Sáuté till fragrant. Mix well before adding the tamarind water (or water and lemon juice). Stir and allow curry to simmer. Season to taste.
3
While the curry simmers away, make the omelette. In a bowl, crack the eggs, season with salt and pepper. Whisk.
4
Heat a pan with some coconut oil, then pour the whisked eggs to make omelettes. Set aside.
5
Before adding the omelette into the simmering curry, add the coconut cream. Let it continue simmering for another 2-3 minutes. Check seasoning. If you’re happy with it, add the mini omelettes into the curry.
6
Simmer for another few more minutes so the omelette soaks up the delicious tangy curry.

Notes

If you don’t have tamarind in hand, water and a squeeze of lemon juice works too (as shown on reel).

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