Aunty’s Homestyle Egg Curry Recipe

If you see the boiled-egg vendor, there may be an Aunty Bar nearby! Large hard-boiled eggs hidden in a rich, dark tomato curry. A rare item.

1. Bring a medium pot of salted water to a boil. Carefully add the eggs and cook for 7 minutes. Using a slotted spoon, transfer the eggs to cold water (with ice if you’ve got it). Once cooled, peel the eggs and set aside.
2. Meanwhile, heat the oil in a large lidded heavy-bottomed pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods and curry leaves. Allow the spices to crackle and release their aromas. Add the chopped onions. Cook gently for 7 to 10 minutes. When the onions are just about to brown, turn the heat to low.
3. Immediately toss in the bird’s eye chillies (if desired), ginger paste and garlic paste. Cook for 2 to 3 minutes until the mixture is fragrant and lightly browned.
4. Add the turmeric, chilli powder (or paprika), garam masala, salt and sugar. Cook gently on a low heat for 2 minutes until the oil begins to separate from the masala.
5. Mix in the chopped tomatoes, bring to the boil, then turn to a low heat. Put the lid on and cook for 15 minutes (stir occasionally) until the tomatoes break down and the masala becomes thick and glossy.
6. Pour in the water and simmer for 8 to 10 minutes over a medium heat until the curry thickens slightly.
7. Add the boiled eggs and simmer for 5 minutes.
8. For the optional garnishes, pour the oil into a medium frying pan. Crackle the chillies until they darken. Then, add the curry leaves to crisp up (this will be quick – roughly 20 seconds).
9. Serve hot with the garnishings you’re using. Pairs nicely with steamed basmati rice, roti or flaky parathas.

If you can’t get your hands on ginger paste or garlic paste, a 3 cm stub of ginger, grated, and 4 cloves of garlic, crushed, is a good swap.