A light turmeric flavoured gravy goes well halved hard-boiled eggs.
Boiled eggs in a light coconut and turmeric sauce
- 6 eggs
- 1 teaspoon Maldive fish or dried prawns Not essential but it does add a nice umami taste to the curry.
- 1 dessertspoon shallots These are now in the market usually with the brown onions, They are a browny pink If you can't find any use brown onions.
- 1 chilli red or green Optional.
- a few fronds fennel leaves or dill
- 1 pinch turmeric
- 2 slices ginger
- 1 clove garlic
- 1 sprig fresh curry leaves You can use dry ones if you like.
- 1 teaspoon fenugreek Optional but also adds to the umami taste of the curry.
- 1 piece cinnamon about an inch long Or you can us a 1/2 teaspoon of cinnamon powder.
- 1/2 lime
- 1 1/2 cups thin coconut milk I use canned coconut milk. I make it up with water till it is quite thin.
- 1/2 cup thick coconut milk Straight from the can with a little water.
- 1 pinch salt
- First boil the eggs in the saucepan for 10 minutes. Remove them when done, peel them, halve them and put them aside till the next steps are done.
- Pound the Maldive fish or dried prawn in the mortar (if using).
- Slice the onion thin.
- Slice the chilli thin (if using).
- Slice the ginger into thin matchsticks.
- Chop the garlic into very small pieces.
- Strip the leaflets off the curry leaf sprig. (Use a dozen or so of dried leaves if using them).
- Crush the fenugreek in the mortar (if using).
- Put all the ingredients except the eggs, the lime and the thick coconut milk into a saucepan with the thin coconut milk. Bring to the boil then turn the heat down so the gravy simmers. Cook the gravy for 10 minutes - 15 minutes.
- Add the thick coconut milk to the saucepan. Mix the gravy well.
- Juice the1/2 lime and add the juice to the gravy, stirring as you do this so the gravy doesn't curdle. Stir for a minute or two.
- Take the gravy off the fire.
- Halve the peeled boiled eggs and add them to the gravy.