Egg Curry
When you go to an Indian restaurant, the menus at most of them are pretty much the same and its unfortunate because this showcases such a narrow window of this amazing genre of food (honestly, why do so few restaurants focus on South Indian cuisine?). Don’t get me wrong, I love this narrow window as well, but it just means that if I want to satisfy my cravings for the kind of food I had when I was in India, that’s all on me. This is such an attempt to recreate a curry my wife and I both love: egg curry.
Instead of the usual chicken or lamb, this curry’s protein is diced hard-boiled eggs. The gravy it tomato-based, slightly spicy, and both creamy and slightly sweet on account of the presence of coconut milk. I followed a similar technique in making this as I did when I made butter chicken. The eggs make for a different but somehow, more fun-to-eat