Simple Egg Curry

For a while now, we have been getting our hen eggs from a colleague who has a smallish farm, where the chicken roam free and are as well cared for as I can imagine. As I had noted in my other blog, I find that these farm fresh eggs taste a whole lot better than commercial eggs, so we have given up buying commercial eggs... for now.

You've probably not met Helga if you have not stopped by my general rant space, but, she happens to have a special place on my crochet shelf. Anyway, the farm fresh eggs were perfect for a warm weekend meal of egg curry with coconut rice.

This egg curry is not as elaborate as my usual egg curry recipe, or as spicy as Gulai Telur, and has fewer ingredients than Telur Balado. But, it came about quickly one evening with ingredients handy at home and tasted quite good that I wanted to save it here.

Ingredients
6-8 hard boiled eggs, shelled
1 medium onion diced finely
2 Tbsp canola oil
1 Tbsp brown sugar
salt to taste
water

garnish: chives, cilantro or any other favorite fresh herbs

masala paste:
1 medium onion, diced
2 medium tomatoes, diced
6 sundried tomatoes† (not packed in oil)
3 Tbsp grated ginger
3 Tbsp sambal oelek (or 2-3 Tbsp cayenne pepper powder)
2 Tbsp coriander powder
1 Tbsp cumin powder

† Pour some hot water over the sun dried tomatoes in a shallow bowl till just immersed, and reconstitute them before blending into paste

Preparation

1. masala paste: combine the masala paste ingredients and blend to a smooth paste
2. heat oil in a pan, add the onions and sauté till translucent
3. then add the masala paste and sauté it till rawness is gone, about 5-8 minutes over medium heat
4. add the shelled hard-boiled eggs with some slits on the surface, or halved if preferred, add some salt, and a little water to make sure the eggs are submerged in the gravy, cover and simmer till flavors meld
5. taste and adjust salt, garnish with chopped chives and cilantro

Serve it with plain hot rice, or even simple rotis. I was in the mood for coconut rice, a simple version, so, here it is...

Coconut Rice:
4 cups cooked rice
½ cup dry unsweetened dessicated coconut
salt to taste
tempering: 1 Tbsp canola oil, 1 tsp urad dal, 1 tsp chana dal, 1 tsp mustard seeds

1. start the tempering: heat the oil in a pan, add the chana dal, when it turns golden brown add the urad dal and when it turns brown add the mustard seeds, and when they pop add the coconut and toast a little
2. add the rice and some salt, stir well

p.s: thanks to bee's thoughtful comment, I would like to send this out to CLICK: the photo event