coconut egg curry

We love a hard boiled egg curry in India. You can actually make an egg curry or a potato & egg curry with any of the Masala Mama sauces. Today I made it with the Coconut Curry as I was craving a more South Indian coconut-y curry. 

Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy
Serves 4

Ingredients 
1 jar Masala Mama Coconut Curry Sauce
2 tablespoons of oil or ghee
6 eggs, hard-boiled and peeled (see How to make perfect hard-boiled eggs)
½ cup coconut milk (or more for a creamier, milder sauce)
½ teaspoon red pepper flakes (optional, for extra heat)
Cilantro for garnish
Salt to taste

Directions

1. With a fork or knife, gently pierce each egg a few times. 

2. Heat oil in a medium saucepan over medium-high heat. Add the eggs and sauté for a couple of minutes until some of the sides are golden brown. 

3. Stir in Masala Mama Coconut Curry Sauce*, Coconut milk, and red pepper flakes and simmer for 5 minutes. 

4. Adjust salt to taste, garnish with cilantro and serve with rice, naan or a nice crusty bread. Here’s a recipe for Mama’s Perfect Basmati Rice.

* Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.