Stir-Fry
by: Kenzi Wilbur
May31,2016
4
5 Ratings
- Serves 4
Jump to Recipe
Author Notes
This recipe comes from Meera Sodha's Made in India. If you can't find tamarind paste, substitute equal parts lime juice and brown sugar. And serve it with her perfect rice: https://food52.com/recipes... —Kenzi Wilbur
- Test Kitchen-Approved
What You'll Need
Ingredients
- 3 tablespoonscanola oil
- 2 onions, finely sliced
- 8 medium eggs, at room temperature
- 6 cloves of garlic, crushed
- 1 teaspoontamarind paste
- 3/4 teaspoonchili powder
- 3/4 teaspoonsugar
- 1 1/4 teaspoonssalt
- 1/2 teaspoonground turmeric
- 1 cupplus 2 tablespoons coconut milk mixed with 1/2 cup water
- Rice, for serving (https://food52.com/recipes...)
Directions
- 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.
- 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.
- Add the garlic to the onions, stir well and cook for 2 to 3 minutes. Add the tamarind paste, chili powder, salt, sugar, 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.
- 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.
- Serve on a bed of rice or with paratha or chapatis.
Tags:
- Indian
- Egg
- Coconut
- Curry
- Milk/Cream
- Onion
- Tamarind
- Stir-Fry
- Appetizer
- Entree
See what other Food52ers are saying.
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kschurms
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stefanie
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Peggy Griswold
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Cheryl
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Änneken
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22 Reviews
kschurms May 2, 2019
This was good, but not amazing. I found myself wishing for a little more pizazz since the whole dish felt a bit one-note. I think this could be remedied with some cilantro and scallions to garnish, and a squeeze of lime at the end.
stefanie November 10, 2017
Just made this and it is so good and so easy! A great weeknight meal.
brushjl June 29, 2017
this was absolutely fabulous, as far as i'm concerned, the only way to eat hard boiled eggs.
Dahlia A. May 12, 2017
Made this and it just wasn't good. The sauce had an off taste....not sure if the onions were too caramelized or if the recipe is just not for me. I do other variations of more traditionally Indian egg curries and I was looking to change it up...but it didn't work out on this one.
Claudia April 21, 2017
By chili powder, does that mean the mix of spices, or an actual chili pepper ground up?
Shalini March 11, 2019
Chili pepper in this case means Indian chili pepper, or chile pepper. It's exactly ground up chillies, as in cayenne pepper! You can get different kinds of Indian chili pepper, Kashmiri is a mild one. If in doubt, go with cayenne.
macfadden April 9, 2017
Much improved by an overnight rest in the fridge. As dinner, it was just okay but the next day's leftovers were great.
Peggy G. March 7, 2017
Use w/o the eggs as a base for other curry dishes.
Cheryl November 20, 2016
This was good, but not stellar. However, you can't beat it for speed for a relatively complex dish. I only used 6 eggs and would still like it saucier. I recommend that the sauce be doubled for 8 eggs.
Änneken November 14, 2016
This was the most interesting dish I have cooked from Food52 so far. While no particular flavor sprang out there was something about it that made me go back for seconds and even thirds (!!!). I have no clue what it was but that dinner made me feel so good. And it was done in less than 30 mins.
aimi September 13, 2016
buy her cookbook!! it's sooo worth it!
fruitylily August 15, 2016
This was soooo delicious, I followed the recipe to the T and just perfect flavours. On my list of go-to meals now.
Dina G. June 23, 2016
"Coconut milk" means the thick kind in the can, not the milk-like stuff in the dairy (by the almond milk, etc.), right? I actually often have this question - anyone know a better way to distinguish them?
macfadden April 3, 2017
Yes, the thick kind in the can. It is safe to assume most recipes mean the kind in the can unless they specify otherwise, because it lends thickness and creaminess. The kind sold with the almond milk in boxes is "coconut beverage," and can be a good choice somewhere you would usually use milk, like in a smoothie or on cereal. Recipes that mean the boxed kind rather than the canned kind usually call for non-dairy milk of your choice.
Rey C. June 11, 2016
I will forever be one of those people that hate it when someone makes a recipe for the first time and changes things THEN comments, BUT, I opted to use ghee instead of oil and I found myself in buttery coconut heaven. This was delicious.
Vivian R. June 7, 2016
when is the sugar added?
Kenzi W. June 8, 2016
With the turmeric!
cpc June 5, 2016
By 1/2 water does this mean 1/2 cup or 1/2 the total volume of cocunut milk (1/2 cup + 1 tablespoon)?
Kenzi W. June 5, 2016
Hi, cpc—see my comment below!
susie1967 June 5, 2016
Do you mean half a cup of water?
Kenzi W. June 5, 2016
Yes! Apologies—the recipe has been updated.
Prathima June 2, 2016
mmmm...with a shower of cilantro, perfection.
