More than 20 leaves are used per boiled egg, to build full bodied curry leaf aroma. You do not have to be overwhelmed with the number of materials listed. They are ordinary materials if you are south Asian cuisine home cook.
Servings
Prep Time
4people
15min
Cook Time
Passive Time
20min
35min
Servings
Prep Time
4people
15min
Cook Time
Passive Time
20min
35min
Ingredients
4noeggboil for 10 min, and cool them down in water
make paste from the curry leaves and coriander leaves with mill or any sort of grinder with some water. runny loose paste is good as well.
heat the oil and put cinnamon, cardamom and clove to build aroma
when it become fragrant, add onion and heat until transparent. Then add ginger and cook a while, add garlic and cook through until row smell is gone.
Add fennel and cook for a minute, then add turmeric, chili powder coriander powder to cook. It prevents the powder spice to get burned if the powder spice is put on the onion.
Cook the spice and onion for a minute and add tomato, then mush the tomato.
Add the curry leaf paste.
Add salt and cook for a minute or two. Then add boiled egg and reduce the curry with medium heat till it becomes heavy, to kind of coat the egg with the gravy.
Cook remaining curry leaves in heated oil
After the gravy is thickened, transfer the curry to serving dish and top the curry with the fried curry leaves.