Egg Korma

Name: Egg Korma
Ingredients: 12 eggs, hard boiled; curry paste:; 15 ml (1 tablespoon) roasted coriander seeds, ground; 1 red chilli, finely chopped (or more to taste); 15 ml (1 tablespoon) fresh ginger, finely chopped; 2 cloves of garlic, chopped; 5 ml (1 teaspoon) fennel seeds; 5 ml (1 teaspoon) cumin seeds; curry sauce:; 30 ml (2 tablespoons) sunflower oil; 2,5 ml (1/2 teaspoon) fennel seeds; 3 onions, thinly sliced; 1 x 400g-tin tomatoes, chopped; 1 x 400g-tin coconut milk; 1 cinnamon stick; salt and pepper to taste; juice of ½ lime; fresh coriander leaves; lime wedges

These curried eggs, served with steamed basmati rice, are a very comforting supper dish. Serve with fresh coriander leaves and lime wedges.

Published 3 January 2020

Method

Peel and cut the eggs in half lengthways. Set aside.
Make the curry paste. Place all the curry paste ingredients in a blender with about 2 tablespoons of water. Process to a smooth paste.
Make the sauce. Heat the oil in a saucepan and add the fennel seeds. Cook for 30 seconds. Add the onions and cook until the onions are soft and lightly coloured. Add the curry paste and cook over low heat for 5 minutes, adding a bit of water if it sticks to the bottom of the saucepan. Add the tomatoes, coconut milk and cinnamon stick. Simmer the sauce for about 8 minutes until thick and smooth. Season with salt and pepper and the lemon juice.
Layer the eggs with the yellow facing up on a serving platter. Spoon the boiling sauce over and garnish with coriander leaves. Serve with steamed basmati rice and lemon wedges.