This is poor man’s fare in India, but is comfort food. It is one of the easiest things to put together, and while it does take a little time to cook, is well worth the wait. Egg Curry (or “Koni Dom” as it is known in Assam) is best served piping hot on a wet day. For the best experience, I suggest using duck eggs. Their richness completes a well made Egg Curry in a manner that has to be experienced to be truly appreciated.
- 6 hard boiled eggs
- 3 tablespoons of mustard oil
- Two bay leaves
- Two cloves
- Two cardamom pods
- One large coarsely sliced onion
- Three medium sized quartered potatoes
- 1/2 teaspoon of turmeric
- 2 tablespoons of coriander powder
- 1 tablespoon of white pepper
- 2 tablespoons of curry powder
- 2 tablespoons of salt
- Two pureed medium size tomatoes
- 500ml of boiled water.