Golden Egg Curry
Fried eggs in a curry. This delicious dish can be served with rice or eaten alone.
  • 8whole egg(s)
  • Gheefor frying (optional)
  • 2 tomatoes
  • 2Tbsp Ghee
  • 1 onion(s)chopped
  • 1clove garlicfinely chopped
  • 1 2/3cups coconut milkfull-fat
  • 1tsp turmericground
  • 1/2tsp cayenneground
  • 6 curry leaves
  1. Put whole eggs in water, bring to a boil. Boil for about 6 minutes, then cool in a bowl of cold water. Peel.
  2. (optional) Fry eggs. Use ghee or oil heated to approximately 325ºF (a piece of bread will brown in about 20 seconds) Fry until crispy golden brown. Drain on paper towel
  3. Cross score the top of each tomato. Dip in boiling water for about 20 seconds. Peel skin. Remove cores and seeds, chop rest of tomato.
  4. Melt ghee in frying pan. Add onion and garlic, cook until soft and lightly golden.
  5. Add tomato, cook until softened. Stir in coconut milk and spices. Salt to taste.
  6. Bring to boil and simmer for 2-3 minutes, sauce will slightly thicken.
  7. Add boiled/fried eggs and simmer for 2-3 minutes. Garnish with curry leaves.