Puducherry Creole Egg Curry
A fragrant fusion of Tamil and French culinary traditions, featuring boiled eggs simmered in a rich, coconut-infused tomato gravy flavored with delicate spices.
40min
Total Time
4
Servings
Puducherry Creole
Cuisine
Recipe
1
Heat coconut oil in a pan and add fennel seeds and curry leaves until they crackle.
2
Add sliced onions and green chilies, sautéing until golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
4
Add turmeric powder, red chili powder, and coriander powder, mixing well for a minute.
5
Pour in the tomato puree and cook until the oil separates from the masala.
6
Lower the heat, gently pour in the thick coconut milk, and bring to a gentle simmer.
7
Make shallow slits on the boiled eggs and drop them into the simmering gravy.
8
Cover and cook for five minutes so the eggs absorb the flavors.
9
Garnish with fresh coriander leaves and serve hot with steamed rice or crusty French bread.
Ingredients
4 hard-boiled eggs, peeled
2 large onions, finely sliced
3 ripe tomatoes, pureed
1/2 cup thick coconut milk
1 tbsp ginger-garlic paste
2 green chilies, slit
1 tsp fennel seeds
1 sprig curry leaves
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.