Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and sliced in half
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon tomato paste
- 1 can coconut milk
- 1 cup water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them crackle.
2. Add onions and sauté until they turn golden brown.
3. Add garlic and ginger and sauté for a minute.
4. Add coriander powder, turmeric powder, and red chili powder. Mix well.
5. Add tomato paste and cook for 2-3 minutes.
6. Add coconut milk and water. Mix well.
7. Add salt to taste and let the curry simmer for 10-15 minutes.
8. Add hard-boiled eggs and let them cook in the curry for 5-7 minutes.
9. Garnish with fresh coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 22g
- Carbohydrates: 11g
- Protein: 10g
Substitutions for ingredients:
- Tomato paste can be substituted with fresh tomatoes.
Variations:
- This recipe can be made with chicken or fish instead of eggs.
Tips and tricks:
- Make sure to cook the onions until they turn golden brown to get the perfect flavor.
- Adjust the spice level according to your taste.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until it's heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread on the side.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- This curry pairs well with rice or naan bread.
Suggested side dishes:
- Serve with a side of cucumber raita or a simple salad.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure to cook the eggs properly before adding them to the curry.
Food history:
- Garudiya is a traditional Maldivian fish soup. This recipe is a variation of the traditional recipe.
Flavor profiles:
- This curry has a rich and creamy coconut flavor with a hint of spice.
Serving suggestions:
- Serve the curry hot with rice or naan bread.
Related Categories
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Region: Sri Lankan