Egg stew with coconut tamarind and coriander
Lalkila Kitchen · Eggs · Curries · Everyday cooking
This archive stew uses a ground coconut and coriander paste with tamarind, cloves and poppy seeds. It is different from a pale coconut-milk stew. Hard boiled eggs are folded into the cooked sauce near the end so they warm without breaking into small pieces.
Ingredients
- 4 hard boiled eggs, peeled and quartered
- 1 onion, sliced
- 2 tablespoons oil or butter
- 1/2 cup grated coconut
- 1 to 5 green chillies, to taste
- 5 cloves
- 1 teaspoon poppy seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 cup coriander leaves
- 1 tablespoon thick tamarind pulp
- 1 teaspoon garlic paste
- Up to 1/2 cup water for sauce, plus a little for grinding
- Salt to taste
Method
- Grind coconut, chillies, cloves, poppy seeds, turmeric, cinnamon, coriander, tamarind and garlic with enough water to make a smooth paste.
- Soften and lightly brown onion in the oil or butter. Add the paste and cook over medium low heat, stirring, until the garlic and spices lose their raw smell. Add small splashes of water if it sticks.
- Add salt and enough of the measured water to make the sauce as loose as you prefer. Simmer gently until the paste is cooked.
- Fold in the egg quarters and heat thoroughly. If using refrigerated cooked eggs, bring the finished dish to 74°C/165°F. Serve with rice or chapati.
Cooking notes
Contains eggs; butter also adds dairy. Poppy seed availability varies by destination, so choose another recipe if you cannot obtain it appropriately. No specific regional or religious origin is assigned from the recipe name alone.
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More recipes
- Cabbage and moong dal with mustard cumin and garlic
- Coconut moong dal with garlic and curry leaf tempering
- Palak paneer with cumin ginger and a little lemon
Source and adaptation
Adapted from Egg Stew, Sify Food Egg Recipes in Joseph Paul's approved archive, PDF page 20. Reheating temperature: FoodSafety.gov.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.