This is hands-down our family's favourite curry and is a huge hit with retreat guests. It's so quick to make, the whole spices are beautifully fragrant, and it has the perfect balance of sweet and sour flavours.
You can add some tiny cauliflower florets or green peas for some extra colour and nutrition if you like. This sauce also makes the perfect base for any type of seafood or vegetable curry.
Why you and your body will love this
Eggs are one of nature's perfect foods, containing the ideal balance of all essential amino acids your body needs to build and repair tissue. Eggs are also an excellent source of vitamins, minerals, antioxidants and omega-3 fatty acids.
Turmeric and ginger help to reduce inflammation in the body — and they taste fabulous too!
Walnut-sized piece of tamarind, soaked in hot water for 15 minutes
2 Tbsps coconut oil or rice bran oil
2 tsp coriander seeds, roughly crushed
2 tsp cumin seeds, roughly crushed
2 small or 1 large red onion, sliced into half moons
1 tsp fine sea salt
3 garlic cloves, finely chopped
5 cm piece of ginger, finely grated
1 tsp ground turmeric
4 medium tomatoes, finely diced
1 Tbsp sambal oelek, or to taste
1 x 400 mL tin full fat coconut milk
1 Tbsp coconut sugar
8 hard-cooked eggs, peeled and cut in half
(see below for how to make perfect hard-cooked eggs)
Cooked red rice
Fresh coriander, roughly chopped
Heat the oil in a large frypan over high heat. Add the coriander and cumin seeds and cook until fragrant, about 30 seconds. Add the onion and sea salt and cook over medium-high heat until the onion is golden. Reduce the heat, add the garlic, ginger, turmeric and sambal oelek and stir for another minute or so. Add the chopped tomatoes and cook for 5 minutes or so until the tomatoes are pulpy, adding a little water if the pan looks dry.
While the spices and tomatoes are cooking, massage the tamarind pulp in the bowl with the water and strain through a fine sieve. Add the tamarind water, coconut milk, and sugar to the pan. Use the empty coconut milk tin to measure half a tin of water and add to the pan. Bring to the boil and simmer for 5–10 minutes until thick.
Add the eggs, turn the heat to low and simmer gently for a few more minutes to heat through. Scatter with the chopped coriander and serve with red rice and a bowl of fried shallots.
To make perfect hard-cooked eggs
This method of hard-cooking eggs results in a perfectly set white and a yolk that still has a moist spot in the centre. Cooked this way, eggs never develop that awful grey sulphur ring. Eggs that are at least a few days old are much easier to peel. This method works for any amount of eggs.
Place eggs in a saucepan and cover with cold water. Put the lid on the pan and bring to the boil. As soon as the water boils, turn off the heat, but leave the lid on the pan. Set your kitchen timer for 7 minutes. Drain the eggs and cover with cold water. Change the water a few more times so they cool quickly. When cool, peel the eggs.
© 2017 The Seventh Seal Luxury Retreat
You are welcome to share this recipe with family and friends, acknowledging The Seventh Seal Luxury Retreat as the original source.