Ingredients

For the curry:

• 4 hard-boiled eggs, peeled
• 1 tbsp coconut oil
• 1 cup water
• Sea salt to taste
• 1 tin full-fat coconut milk (use only the top cream part discard the water)

For the masala:

• 5 Kashmiri dried red chillies
• 1 tsp whole coriander seeds
• 1/4 tsp whole black pepper
• 1/4 tsp whole cumin seeds
• 1 pinch of fenugreek seeds
• 10 to 12 curry leaves
• 1 tbsp garlic and garlic paste
• 1 medium onion chopped
• 1 inch fresh tamarind
• 1/2 tsp turmeric powder
• 150 grams of fresh coconut grated

• 8 to 10 curry leaves
• 1 small onion chopped
• 1 tsp coconut oil

Tools

• MultiPro Compact+

Method

1. In a nonstick pan or a skillet dry roast (without oil) on medium heat, the red chillies, coriander seeds, black pepper, fenugreek seeds, and cumin seeds for about 2 mins until it turns aromatic, set aside on a plate to cool down.
2. In the same pan add the coconut oil, fry the onions until translucent, for about 2 mins, add the turmeric powder and fry for a minute, remove from the heat and set aside to cool.
3. Once it’s the whole spice and the onions have cooled down, add the mixture to your Kenwood Multipro Compact food processor’s blender, along with fresh coconut and tamarind, add half a cup of water and blend into a fine paste.
4. In a heavy bottom pan, add 1 tsp of coconut oil, add the ginger & garlic paste and sauté for a minute, add the ground masala paste, from the blender, add a dash of water and use up all the masala paste from the blender and on low heat simmer for 5 mins, drop the eggs and then add the coconut milk from the tin, mix well. Add another half cup of water if it looks thick. Let it simmer for a minute.
5. For the tampering, heat up coconut oil in a small pan, add the chopped onion and fry the onion to almost dark brown, add the curry leaves, once it’s crips, add it to the egg curry. Serve with rice enjoy!