Caramelized Onion, Coconut, and Egg Curry


Serves 4

  • 3tablespoons canola oil
  • 2onions, finely sliced
  • 8medium eggs, at room temperature
  • 6cloves of garlic, crushed
  • 1teaspoon tamarind paste
  • 3/4teaspoon chili powder
  • 3/4teaspoon sugar
  • 1 1/4teaspoons salt
  • 1/2teaspoon ground turmeric
  • 1cup plus 2 tablespoons coconut milk mixed with 1/2 cup water
  • Rice, for serving (
  1. Put the oil into a large, deep-sided frying pan on a medium heat and when it’s hot, add the onions. Fry them for 15 to 20 minutes until brown and caramelized.
  2. While the onions are cooking through, put the eggs into a large saucepan, cover generously with water and, bring to a boil. When the water comes to a boil turn the heat down to a simmer and set a timer for exactly 6 minutes for just-set hard boiled egg.
  3. Add the garlic to the onions, stir well and cook for 2 to 3 minutes. Add the tamarind paste, chili powder, salt, and turmeric, stir-fry for a minute, then pour in the diluted milk. Bring the mixture to a boil and turn down to a simmer.
  4. When the eggs have finished boiling, plunge them into cold water for a couple of minutes, then peel them. Rinse, halve them, and fold into the coconut sauce, then take the pan off the heat.
  5. Serve on a bed of rice or with paratha or chapatis