Having just seen an amazing laksa presented on Masterchef Australia  ‘The Professionals’ it inspired us to pull together an egg curry for a dinner party last night and serve it on a bed of rice vermicelli noodles with some garnish.   Unlike the laksa presented which had 40 different ingredients, the egg curry we made had a lot fewer ingredients and is relatively straightforward to make – our guests enjoyed the extra effort taken in presentation.

What do I need to make it?

• 8 boiled eggs
• 2 medium potatoes peeled cubed and par boiled
• 6-8 closed cup mushrooms quartered
• 2 small plum tomatoes pureed
• 400 ml coconut milk
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 4 green chillies pierced
• Handful fresh curry leaves
• Handful fresh coriander chopped for garnish
• 3 tbsp coconut oil
• Salt to taste

Paste ingredients

• 1 large onion
• 5 cloves of garlic
• 1 large piece of ginger peeled
• Handful fresh coriander
• 5 cardamom pods
• 5 cloves
• 1 small stick of cinnamon
• 1 tsp black peppercorns

Garnish

• 3 tbsp desiccated coconut dry roasted
• 1 small onion sliced and shallow fried in coconut oil till brown
• A few coriander leaves chopped

How much will I make?

Serves 4

How do I make it?

Heat a large pan with the coconut oil and then add the curry leaves and whole green chillies.  Stir for 30 seconds before adding the paste – fry off  for five minutes till the moisture evaporates and it starts to brown.  Then add the turmeric, red chilli and coriander powder and stir for 30 seconds.   Add the pureed tomatoes and cook over medium heat till the oil leaves the masala.   Finally add the mushrooms, par boiled potatoes and the coconut milk and simmer over low heat till the potatoes are cooked through.   Add half a cup of water if the gravy appears too thick.   Adjust the seasoning, add the boiled eggs and garnish with fresh chopped coriander.   Serve on a bed of rice vermicelli noodles, with a sprinkling of roasted desiccated coconut,  fried onions and a few coriander leaves.