G - Keralan Coconut Egg Curry

Updated at: Thu, 17 Aug 2023 03:10:41 GMT

Step 1

Boil a kettle Peel and finely slice the onion[s] Chop the sweet potatoes (skins on) into bite-size pieces Peel and finely chop (or grate) the garlic Place the coconut cream sachet[s] in a mug and cover with boiled water (this softens the naturally hard cream)

Step 2

Heat a pot, with a matching lid, with a drizzle of vegetable oil over a high heat Once hot, add the basmati rice, sultanas and 350ml [700ml] cold water Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving

Step 3

Meanwhile, add the eggs to a separate pot of salted boiled water over a high heat (salt prevents the eggs from cracking) Once boiling, boil for exactly 7 min, for perfect, mid-boiled eggs Meanwhile, fill a bowl of very cold water with ice (Gousto's ice packs are perfect) ready for cooling your eggs quickly later

Step 4

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat Once hot, add the onion with a big pinch of salt and cook for 5 min or until slightly softened Once softened, add the sweet potato, garlic, curry powder and turmeric and cook for 5 min further

Step 5

Meanwhile, once the eggs are done, drain and add them to your ice water (this stops them from cooking further and helps them peel easier) Tip: no ice? Run them under very cold running water for 3 min, then set aside in a bowl of cold water

Step 6

Dissolve the stock cube[s] in 200ml [400ml] boiled water Combine the softened coconut cream with the stock and add it to the pan Reduce the heat to medium-low, cover and cook for 5-10 min or until the sweet potato is fork- tender

Step 7

Meanwhile, peel the cooled eggs and cut them in half Chop the coriander finely, including the stalks Stir a large knob of butter through the cooked rice and season generously with salt and pepper Gently stir the eggs into the curry until warmed Remove from the heat and stir in the coriander Serve the curry over the buttered rice and garnish with nigella seeds Enjoy!

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