Cook The Book: Halved Eggs With Garlic, Curry Leave

Name: Cook The Book: Halved Eggs With Garlic, Curry Leaves, And Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons firmly packed fresh cilantro leaves and tender green stems; 8 to 10 medium-size to large fresh curry leaves; 4 medium-size cloves garlic; 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; 2 tablespoons unrefined sesame oil or canola oil; 1 teaspoons black or yellow mustard seeds; 2 medium-size to large shallots, thinly sliced; 1/2 teaspoon ground turmeric; 1 teaspoon coarse kosher or sea salt; 1/2 teaspoon tamarind paste or concentrate; 4 extra-large or jumbo eggs, hard-cooked, peeled, and cut in half lengthwise; 2 teaspoons rice flour

Servings: persons

2 tablespoons firmly packed fresh cilantro leaves and tender green stems
8 to 10 medium-size to large fresh curry leaves
4 medium-size cloves garlic
1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed
2 tablespoons unrefined sesame oil or canola oil
1 teaspoons black or yellow mustard seeds
2 medium-size to large shallots, thinly sliced
1/2 teaspoon ground turmeric
1 teaspoon coarse kosher or sea salt
1/2 teaspoon tamarind paste or concentrate
4 extra-large or jumbo eggs, hard-cooked, peeled, and cut in half lengthwise
2 teaspoons rice flour

1
Pile the cilantro, curry leaves, garlic, and chiles into a mortar. Pound the ingredients with a pestle, scraping the interior of the mortar to contain the herbs in the center for a more concentrated pounding, until the mixture forms a paste. (Alternatively, place the ingredients in a food processor and process until minced.)
2
Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Then add the paste and the shallots and stir-fry until lightly browned, 1 to 2 minutes. Sprinkle in the turmeric, which will instantly color everything sun-yellow.
3
Sprinkle the rice flour into the thin sauce, stirring to prevent any lumps from forming. The sauce will immediately start to thicken; cook for about 1 minute. Pour the sauce over the eggs and serve.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons firmly packed fresh cilantro leaves and tender green stems, 8 to 10 medium-size to large fresh curry leaves, 4 medium-size cloves garlic, 1 or 2 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, and more.

Yes, Cook The Book: Halved Eggs With Garlic, Curry Leaves, And Tamarind falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Halved Eggs With Garlic, Curry Leaves, And Tamarind

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions