Maldivian style egg curry

Maldivian style egg curry
 
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by peanutts

 
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Ingredients

Ingredients
Method
 
  • • 4 Hard boiled eggs
  • • 1 ½ tsp Roasted curry powder
  • • 1 Small onion , sliced
  • • 2 garlic cloves , crushed to a paste
  • • ¼ cup thick coconut milk
  • • 1 sprig curry leaves
  • • 1 ¾ cups ( 450 ml ) water
  • • 1 small potato chopped
  • • 1 tbsp tomato puree/ paste
  • • 1 fillet Maldivian smoked tuna , cut into thick slices ,or 1 tin tuna chunks .
  • • Oil
[i]I love curried eggs  . This is one of my favourite curries . It tastes even better if you make a small slit at one end of the egg and the yolk gets flavoured with the curry. I wont call this an authentic Maldivian curry, but since its made at home I have included it [/i]. Heat about 2 tablespoons oil, add onion and curry leaves and sauté till soft and translucent. Add curry leaves , garlic and ginger, stir for about a minute or two. Switch off heat add curry powder, tomato paste/ puree. Add a little water to prevent burning and turn the heat back on. Stir and once you get the smell of spices , about 1 minute, add potatoes , stir to coat with the spice and add the remaining water. Cook over a medium heat till the potatoes are cook. If the water level reduces too much add some extra water . Once the potatoes are tender add eggs and tuna , stir and cook for another 5 minutes. Taste , add more salt if needed, if you like extra spicey curries at a little more curry paste. Add thick coconut milk. Stir , and switch off.

Maldivian style egg curry

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This recipe was uploaded by peanutts

 
 

Method


[i]I love curried eggs  . This is one of my favourite curries . It tastes even better if you make a small slit at one end of the egg and the yolk gets flavoured with the curry. I wont call this an authentic Maldivian curry, but since its made at home I have included it [/i]. Heat about 2 tablespoons oil, add onion and curry leaves and sauté till soft and translucent. Add curry leaves , garlic and ginger, stir for about a minute or two. Switch off heat add curry powder, tomato paste/ puree. Add a little water to prevent burning and turn the heat back on. Stir and once you get the smell of spices , about 1 minute, add potatoes , stir to coat with the spice and add the remaining water. Cook over a medium heat till the potatoes are cook. If the water level reduces too much add some extra water . Once the potatoes are tender add eggs and tuna , stir and cook for another 5 minutes. Taste , add more salt if needed, if you like extra spicey curries at a little more curry paste. Add thick coconut milk. Stir , and switch off.
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