Rafi's Boiled Egg Curry
This is another famous dish from Rafi’s collection. She would always serve this as it is, with a vegetable pilau.
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.