Tamil egg curry
“There are many versions of egg curry; this is one I learnt from a Singaporean Indian friend, who in turn learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries, tomatoes and tamarind lend a sweet-sour tang, while the coconut milk (just a tiny drizzle!) adds a touch of creaminess. It’s the perfect sauce to drench simple boiled eggs with. While runny yolks are very trendy, this is one recipe that calls for softer-set yolks to soak up that delicious curry sauce.” - Shu Han Lee
SERVES 3-4
3–4 large eggs, room temperature (see Tip)
4 tbsp vegetable oil
1 tsp fennel seeds
1 small onion, finely sliced
thumb-sized (15g) piece of fresh ginger, peeled and finely chopped
2 medium ripe tomatoes, roughly chopped
1 tsp Kashmiri chilli powder
½ tsp ground turmeric
½ tsp ground coriander
¼ tsp ground cinnamon
1 tsp tamarind paste
4 tbsp coconut milk
10 fresh curry leaves
100 ml (½ cup) water
½ tsp fine sea salt, or to taste
½ tsp light brown sugar, or to taste
Over medium–high heat, bring a saucepan of water to the boil. Carefully lower the eggs into the boiling water one at a time. Turn the heat down to a medium–low so the water is at a gentle boil/aggressive simmer, then cook for 8 minutes. When done, immediately transfer the eggs to a bowl of iced water to stop them cooking. Once the eggs are cool enough to hold, gently crack all over and peel, starting from the wider end, then cut in half. I like to leave the eggs chilling while I get the curry going.
Heat the oil in a large frying pan over medium heat. Add the fennel seeds and once they sizzle, tip in the onions and ginger. Fry until very fragrant and the onions turn a caramelised golden-brown.
Next, add the chopped tomatoes and fry, stirring often and crushing it slightly with your spatula, until they break down into a thick sauce. Add the spices and keep frying until the oil separates. Now, stir in the tamarind, coconut milk, curry leaves and the water. Season with salt and sugar and bring to a steady simmer.
Very gently slip the halved boiled eggs into the curry. Spoon the curry sauce over them, turn the heat off, and let the eggs soak up the flavours for a minute, or until you’re ready to serve.
Tip: The fresher the eggs, the harder they are to peel. I like using old eggs for any recipe calling for boiled eggs to get a smooth peel.
Read Our Agak Agak: Everyday Recipes from Singapore cookbook review here
This is an edited extract from Agak Agak: Everyday Recipes from Singapore by Shu Han Lee, published by Hardie Grant Books. Photography by Ola O. Smit.
