Buy all ingredients right below the recipe
INGREDIENTS
- 60 g tikka curry paste
- 3 cloves garlic
- 5 cm ginger
- 3 tablespoons oil
- 200 g finely chopped onion
- 200 g finely chopped tomatoes
- 8 hard-boiled eggs
- 2 tablespoons coriander for garnish
- 50 ml coconut milk
- Salt
SUITABLE SIDE DISH
- Basmati rice
- Indian naan bread
INSTRUCTIONS
- 1First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.
- 2Sauté the onion with 2 tablespoons of garlic paste in 2 tablespoons of oil for 3–4 minutes until golden.
- 3Add the chopped tomatoes and 50 g of tikka paste and cook through.
- 4Add coconut milk, 100 ml of water, and salt to taste.
- 5Heat oil in a separate pan and add 10 g of tikka paste along with the hard-boiled, cooked, and peeled eggs. Cook until a crispy layer forms on the eggs (until the egg white on the surface of the eggs lightly browns).
- 6Cut the eggs in half and add them on top of the sauce.
- 7Garnish with fresh coriander and serve with rice or naan bread.
