Heat a large pan over medium – high flame and add 1 tbsp of oil. When the oil is hot enough add onion and sauté till medium to dark brown. Remove onions and transfer to a medium sized bowl.
Add coconut in the pan and toss it till you smell the aroma / 1 minute / light yellow in color. Transfer this to the bowl containing roasted onions.
Add cayenne pepper, paprika, coriander, cumin, cinnamon, and clove and toss it in the pan for a minute. Add this to onion and coconut mixture. Puree all of these ingredients in a blender adding enough water. Keep the consistency pulpy.
Add the remaining oil to the pan and heat the oil for 2 minutes. Add bay leaves, the onion base mixture and the tomatoes. Bring the mix to a boil over a medium flame. Add boiled eggs and salt to taste.
Garnish the egg curry with chopped cilantro. Serve with Jasmine rice on the side.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.