Toasted coconut adds a nutty flavour to this curry. I used mild Kashmiri chilli for the lovely red colour it imparts but you could add a hotter ground chilli as well, for a spicier curry. The yoghurt adds tang and body to the aromatic curry sauce. Serve with rice or flatbreads.
Ingredients (serves 2)
1 tbsp unsweetened desiccated coconut
½ tsp each of white poppy seeds, cumin seeds, coriander seeds
1 tbsp vegetable oil
1 banana shallot or ½ a medium onion, finely sliced
1 heaped tsp of grated ginger
1 heaped tsp grated garlic
½ tsp turmeric powder
1 heaped tsp Kashmiri chilli powder
1 tsp tomato purée
2 bird’s eye green chillies, chopped
100ml water
50ml plain yoghurt
1 tsp cider or wine vinegar (or to taste)
Salt, to taste
4 hard boiled eggs, shelled and cut in half
Fresh curry leaves and a little oil to fry them
1 chopped bird’s eye red chilli and ground black cardamon to sprinkle (optional)
Method
Ingredients (serves 2)
1 tbsp unsweetened desiccated coconut
½ tsp each of white poppy seeds, cumin seeds, coriander seeds
1 tbsp vegetable oil
1 banana shallot or ½ a medium onion, finely sliced
1 heaped tsp of grated ginger
1 heaped tsp grated garlic
½ tsp turmeric powder
1 heaped tsp Kashmiri chilli powder
1 tsp tomato purée
2 bird’s eye green chillies, chopped
100ml water
50ml plain yoghurt
1 tsp cider or wine vinegar (or to taste)
Salt, to taste
4 hard boiled eggs, shelled and cut in half
Fresh curry leaves and a little oil to fry them
1 chopped bird’s eye red chilli and ground black cardamon to sprinkle (optional)
Method
- Toast the coconut over a medium heat in a dry pan until golden. Place the coconut in a spice grinder.
- Add the poppy seeds, cumin and coriander to the pan and toast until the poppy seeds become pale brown. Add the spices to the spice grinder and pulse to a fine powder.
- Heat the oil on a pan and add the sliced shallot/onion. Cook over a medium heat until golden. Add the ginger and garlic and continue cooking for a few minutes.
- Add the turmeric, chilli powder, tomato purée, green chillies and the ground coconut and spices from the spice grinder to the pan and mix. Gradually add the water and stir well. Simmer for 10 minutes until the sauce reduces and thickens slightly. Remove from the heat and allow to cool slightly.
- Add the yoghurt and stir well. Place the pan back on a low heat and simmer very gently for 5 minutes. Do not allow to boil. The sauce should separate somewhat with the oil rising to the top.
- Add the vinegar to taste. Yoghurt varies in its acidity so you need to decide how much is needed, if any. Add salt to taste.
- Add the halved eggs and continue to simmer very gently for a further 5 minutes. In a separate pan fry the curry leaves in a little oil for a few seconds for the garnish.
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