Egg Curry Masala

I've said it before, and I am saying it again. Curries and all things spicy curry nice (Cauliflower Curry, Indian Tofu Curry, Indian Vegetable Curry & Vegetarian Mutton Curry)? Curries. The must in my house for my Indian half-half. Like, as though no curry, no food life and curry, as much as for atop rice before tucking in (Pepper Mutton Curry, Bitter Gourd Prawn Curry, Bengali Yogurt Fish Curry & Crab Curry)? Whatever and whichever, but if you someone like me who cook curries at least, 3 to 4 times in a week, here's the Egg Curry Masala recipe for you (Tamarind Prawn Curry, Chicken Potato Curry & Malaysian Indian Fish Curry). Masala basically meaning spices (Masala Mutton Curry), green chillies for the extra heat spiciness and boiled eggs (Egg Rasam), scented by curry leaves, as well as coriander leaves.

Ingredients

5 hard boiled eggs

4 green chillies - slit lengthwise but keep chilli intact

5 shallots - sliced

3 sprigs curry leaves

2 stalks coriander leaves - chopped

1 tsp mustard seeds

50g tamarind (or as needed) - mix with 1/2 liter of water to extract juice
4 tbsp of oil

Salt to taste

For Curry Paste

1 tbsp coriander/ketumbar powder

1/2 tbsp cumin/jintan putih powder

1 tsp garlic paste
1/2 tsp ginger paste
1 tsp turmeric/kunyit powder

** mix all together with some water for a paste

Method:

When oil is heated, fry chillies for about 2-3 mins, remove and keep aside.

In the same oil, saute shallots with mustard seeds for a couple of mins.

Add curry paste and curry leaves,
Stir to combine all these ingredients.
Cook/simmer till aromatic and oil splits.
Pour in tamarind juice and season with salt. 

As soon as curry is heated through, gently drop in fried green chillies and eggs.

Cook for another 3-4 mins. 

Stir in the coriander leaves before serving.