Fridays of Intestinal Fortitude: An Egg Curry Eggstravaganza

Note: Fridays of Intestinal Fortitude is a weekly(ish) feature about food, food and more FOOD. No, I am not an expert, but I do enjoy talking about food prep, cooking food, eating food and making sweet love to food.  Okay, maybe not the "sweet love" part. After all, this is not meant to be an homage to 9 1/2 Weeks.

Recipe Index can be found here.
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Brain Bytes: This article on natural food dyes for Easter eggs was interesting!  I still use the fake stuff, but since we are not eating the egg shells, I try not to sweat it too much.  And yes, holidays are very frustrating for those of  us trying to avoid artificial food colors.  sigh. 

One of the best bits about being a parent is dying Easter eggs.  I LOVE dying Easter eggs.  However, like everyone else,  I find myself in a bit of a bind as to what to do with All Those Freaking Eggs.  If you have been reading this blog for any length of time, you will have noticed that we are not a Egg Salad Family.  The solution to our ovoid quandary?

EGG CURRY.

Yes!  In our house, Easter means egg curry will be served on the dinner table over the weeks following the holiday.  A lot.  Which is a treat since I don't get to make egg curry very often.  Manoj has sworn off eggs because of some media nonsense declaring that eggs will kill you.  However, the media has done a 180 and decreed that eggs are now good for you.  Since I have noticed Manoj whipping up batches of Indian scrambled eggs far more frequently these days,  I hope these means that I will also get to make egg curry more often.  Manoj really enjoys this dish -- it is a quick and easy to make while still being very flavorful.  I suppose you could take out the yolks to make them a tad healthier, but I would not recommend that.

After all, the unfertilized baby bird bit is the best part.  YUM.

Egg Curry

Ingredients

8 hard-boiled eggs
2 tablespoons ground coriander
1 medium-sized yellow onion, chopped
2 tbs oil
2 tsp garlic, chopped
1 tsp ground ginger
1/2 cup tomatoes, chopped
1/2 tsp fennel seeds, coarsely ground
1 tsp salt
1/4 cup of water
1/2 cup coconut milk

Spice Mix:
1 tsp ground cumin
1 tsp chili powder
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp cinnamon
1/8 tsp ground cloves

Preparation
1. Toast the ground coriander in a small frying pan without oil for a few minutes.  When the coriander becomes aromatic, remove from heat and set aside.

2. Heat oil in a large frying pan and add onions.  Fry until the onions become soft.  Add the garlic and ginger, fry for 1 minute.

3. Add the toasted coriander, tomatoes, fennel seeds, salt and the spice mix.  Add 1/4 cup of water and cook until the consistency is thick and paste-like.

4. Stir in the coconut milk and 1/2 cup of water.  Cook until sauce becomes thick (add more water if you would like a thinner sauce)

5. Place the eggs, yolk-side up in the pan.  Spoon some sauce over the eggs and let simmer for a 10 minutes.  Serve with white rice or parathas.