Anda Curry with Coconut Milk


I’ve previously posted a recipe for dimer dalna, a Bengali version of anda/egg curry—jesus christ, was it really five years ago? Anyway, anda curry is a broad genre in India with versions made all over the country with differing spice blends and consistencies in gravy the major differences. I almost always make it in the broad Bengali style but am also partial to a Kerala-style egg roast (roast in this context mostly means a dish with a dry’ish sauce). The recipe I have for you today is a bit of a regional mish-mash, but a delicious one. I actually started out making a Bengali-style alur-dom with the last of a bag of small potatoes; just as I’d gotten started the missus said that she’d boiled a bunch of eggs for the salads she was planning to eat for the next few days and that I could have six if I liked. I quickly pivoted to anda curry and then things got a little out of hand from there as I decided to add some fennel seed to the coriander and cumin I had already ground, and at the very end randomly dumped some coconut milk in there too. It came out very well though and there’s no reason you shouldn’t make it as well.

Ingredients

  • 6 eggs, boiled, peeled and cut in half length-wise
  • 3 medium potatoes, par-boiled and cut in half
  • 1 cup onion, thinly sliced
  • 1 tblspn freshly grated ginger
  • 1 tspn freshly grated garlic
  • Whole spices; 5 pods green cardamom, 2 inch piece cinnamon/cassia bark, 5 cloves
  • Ground spices: 2 tspns coriander seed, 2 tspns cumin seed, 1 tspn, fennel seed, 1 tspn hot red chilli powder, 3/4 tspn haldi/turmeric powder, all coarsely ground together
  • 1 cup diced tomato
  • 1 cup coconut milk
  • Juice of half a lime
  • 2 cups water
  • Salt
  • Oil
  • 1 tspn minced dhania/cilantro for garnish

Preparation

  1. Heat the oil in a karhai or wok and add the whole spices. Saute for a minute or so till fragrant, taking care to not let them scorch.
  2. Add the sliced onion and saute over medium heat till nicely browned.
  3. Add the ginger and garlic and saute for another minute.
  4. Add the ground masala, mix in and saute for another minute.
  5. Add the tomatoes and salt and saute till the tomatoes have completely cooked down and oil begins to separate.
  6. Add the water, bring to a boil and reduce to a high simmer.
  7. Add the potatoes and simmer till almost done (you don’t want them to get too soft).
  8. Add the coconut milk and the lime juice, bring to a boil again and reduce again to a simmer.
  9. Carefully add the cut boiled eggs, yolk side up and shake the karhai gently to ease them into the gravy.
  10. Cook, covered for another 5 minutes, spooning a little of the gravy over the top of the eggs to infuse into the yolks.
  11. Garnish with the cilantro and serve with either rice or rotis.

Notes

  1. You could play with the proportions of the cumin and coriander seeds but I’d not up the fennel.
  2. As always, you could increase or decrease the chilli powder to your preference, but you do want some heat. Remember the coconut milk will mellow the final dish.
  3. If you have curry leaves you could add a sprig’s worth right before you add the onions.
  4. If you want more heat you could also add a few slit green chillies with the coconut milk.
  5. If you like you could fry the boiled eggs separately before slicing them.

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