Raha Egg Curry
As made for Hobbes' Scottish Series Training Dinner
My old student buddy Niel Raha's Mum used to make a fearsome
And here it is.
Funny - Niel's Dad was the one from India, but it was his Mum who used to make all the curries.
The Fearsome Raha Egg Curry
curry side veg
- 4-6 soft-boiled eggs, shelled, pierced with a knife
- 5 medium tomatoes, skinned, deseeded, quartered
- 18 dried Bird's Eye chillies
- 1 large onion, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon chilli powder
- 1 teaspoon salt
- couple teaspoons Balsamic vinegar
- 2 Tablespoons tomato purée
- 1 teaspoon paprika (optional)
- block creamed coconut
Soft-boil your eggs (they'll be perfect when the water evaporates from their surface in 7 seconds),
and immediately run them under cold water to stop them cooking any further. Shell them and set aside.
Blend the ground spices with enough vinegar to make a paste.
Peel, core and de-seed the tomatoes.
You can do this by making cuts in the skin at top and bottom, blanching them in boiling water, peeling, quartering and removing their cores.
Fry the chillies until they darken.
Fry the onion until it softens
Fry the spices until the oil separates, fry the tomato purée then fry the tomato segments gently until they turn pulpy.
Add paprika if you want to improve the colour
Cook gently for 15 minutes.
Add the eggs and enough boiling water that the eggs are covered. Pierce them with a knife and cook for a few minutes.
Serve dressed with grated creamed coconut.