Tamarind Egg Curry

• Tamarind - ball of 1 inch diameter/gooseberry size
• Egg medium - 4
• Indian onion shallots - 12-14 or 1 small Onion
• Tomato medium - ½
• Garlic cloves - 2 small
• G.Chilli - 1
• Curry leaves - 4-5
• Methi seeds - 1 tsp
• Tinned Coconut milk - 3 tblsp or 150ml fresh thin coconut milk
• Warm water - 200ml
• Oil - 2 tblsp
• Water - as required
• Salt - to taste

Spice powders:

• Turmeric powder - 1/8 tsp
• Pepper powder - 1/4 tsp
• Chilli powder - 1 tsp for medium spicy or 1½ for extra spicy
• Coriander powder - 4 tsp

1. Wash and soak the tamarind in warm water for about 5-6 minutes.
2. Chop the onion and tomato; Wash the curry leaves; Slit the chilli.
3. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
4. Heat a pan on the stove and add oil.
5. When the oil is hot enough, add methi seeds and curry leaves; fry for about a minute.
6. Add the chopped onion, garlic, chilli and tomato; saute them for about 2-3 minutes.
7. Add all the spice powders and stirfry for about a minute.
8. Now add the tamarind juice and salt to the pan.
9. Cover and cook for about 8-10 minutes or until the garlic is cooked.
10. Stir few times whilst cooking and check the water level in the pan. If there is not enough water left, add more water.
11. Switch off. Add about 200 ml of water. If a fresh coconut milk is going to be added later, reduce the amount of water. Stir it.
12. Crack the egg and put one by one into the curry.
13. Heat the pan on medium heat for about 1-2 minutes.
14. Reduce the heat to low; cover and cook for about 5-6 minutes.
15. Add coconut milk in the end and let the curry boil for about 2-3 minutes.

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