Egg Korma with cashews, creamed coconut and cream. A really delicious dish that egg lovers will really enjoy!
I always think of eggs as a quick fix curry alternative and that is the case when I have to make a vegetarian alternative that is rich and indulgent.
This egg Korma is just that! It always goes down well when entertaining and I always have these ingredients in my home.
Please use block creamed coconut, it really works best and does not give that awful slimy sauce of the cans. The heat is adjustable but the chilli powder adds a beautiful colour to the korma so reduce the green chillies or add fresh chillies at the end by just piercing them once to release aroma and not heat.
6 hard boiled eggs
1 onion finely minced
3 cloves of garlic finely minced fine
1 cm slice ginger minced fine
100g coconut cream bar
Half cup cream
1 tsp salt
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp coriander
1 tsp cumin
3 green chillies minced
1 tbsp dried Kasuri methi
1/2 tsp ground cinnamon powder
1 tbsp ghee
1/2 tsp ground cardamom powder
1 bayleaf torn
Firstly score your eggs or as I do, use a cocktail stick and puncture the egg all over so to allow sauce in.
Heat the ghee in a hot non stick pan.
Add bayleaf and let it sizzle.
Add the onions, garlic, ginger, salt and green chillies.
Gently cook this mixture till you have cooked out the rawness. The onions should have a golden colour to them. It is important to properly cook the ingredients out otherwise the raw flavour will linger.wait for the change in smell to a caremalised aroma.
Add a quarter cup water and let this cook covered on low until the water has evaporated and the onions really soft and getting mushy.
Next add all the powdered spices and methi. Now cook on low heat.
The spices need to be cooked out and the oil surfacing a little to the top and sides. This will take some time. Splashes of water added with the lid on will help to aid oil separation.
Next add cashews, cream coconut bar to the egg korma and continue to cook again covered stirring often, for a good 10 minutes on low.
The sauce will lighten in colour as the coconut cream disolves but revert to a deep dark colour once the oil is released from the sauce.
Now add eggs then gently cook covered till you have a rich creamy sauce and the red oil starts to gently surface in pockets.
Lower the heat, add the cream and gently cook covered untill the oil floats.
Garnish your egg korma with a little fresh coriander and few scattered cashews!
Serve the egg Korma with hot boiled rice.
If you don’t have cinnamon and cardamom powder, add whole ones at the start to temper the oil. Split the cardamoms for more flavour but you miss the potency of ground version…and not bite into pods!
You can make your own ground spices but you buy quality spices fromThe Herb and Spice Emporium.
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