Rafi’s Boiled Egg Curry
The perfect recipe for the whole family.
Serves: 4 | Suitable for vegetarians Ⓥ
Introduction
This is another famous dish from Rafi’s collection. She would always serve this
as it is, with a vegetable pilau.
Lee and Kevin (Rafi's sons) would love to eat the eggs with the yolk removed and the cavity filled with yoghurt – the trick is to try to get the whole thing in your mouth at once! Not that easy when you're five years old!
Ingredients
Serves 4 |
| 2 tsp white poppy seeds |
| 2 tsp sesame seeds |
| 2 tsp Coriander Seeds |
| 2 tbsp Desiccated Coconut |
| 350ml tomato juice |
| 2 tsp Gram Flour |
| 1 tsp Chilli Powder |
| 1/4 tsp Asafoetida |
| Salt to taste |
| 1 tsp sugar |
| 6 hand-boiled eggs (halved) |
| 2 tbso sesame oil |
| 1 tsp Cumin Seeds |
| 4 Whole Dry Chillies |
| 8 Curry Leaves |
| 4 garlic cloves (finely sliced) |
Instructions
- Toast the poppy, sesame and coriander seeds in a dry small frying pan for 3–4 minutes.
- Add the coconut and toast it until it browns. Remove from the heat and transfer to a plate or bowl to stop cooking and allow to cool.
- Grind the toasted ingredients together in a pestle and mortar or coffee grinder.
- Add the toasted ingredients, gram flour, chilli powder, asafoetida, salt and sugar to the tomato juice and whisk well to combine.
- Transfer to a saucepan and bring to the boil.
- Reduce the heat and simmer gently for 10-15 minutes.
- While the sauce is reducing, heat the oil in a small frying pan, add remaining ingredients, except the eggs and fry until the chilli and garlic turn brown.
- Pour the hot spices and oil over the curry sauce.
- Add the hard-boiled eggs and shake the pan gently to cover the eggs with the sauce.
- Simmer for a further 3-4 minutes. Serve hot.
