And here I am, with another typical local recipe: Maldivian Curry Boiled Eggs. I ate them just the other night, and today at the Maldivian cooking class I attended, among the various dishes we prepared, there were these as well. I will never tire of repeating that during my stay in the Maldives, I will not be the one cooking, but the resort chef. And even if the eggs in the photo are not mine, I assure you, I have learned the whole procedure very well…as soon as I return home, I will try it with great passion, and as promised, I will also change the photos.
- Difficulty: Easy
- Cost: Medium
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 8 Boiled eggs
- 2 Onions
- 2 Not very large grated ginger roots
- 4 cloves Garlic
- 4 Hot green chilies
- 4 tablespoons Tomato paste
- 4 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 10 pods Cardamom
- 10 Cloves
- 1 teaspoon Ground cinnamon
- 1 tablespoon Turmeric powder
- 3.5 oz Vegetable oil
- 2 cups cups Coconut milk
- 2 cups cups Water
- 1 teaspoon Salt
Tools
- Frying pan
- Wooden spoon
Preparation
First of all, organize your work area with all the ingredients, already measured.
Slice the onions thinly, and sauté them in a non-stick pan with high sides, using vegetable oil.
I recommend sunflower oil, but feel free to use whatever you have in the pantry.
Add cinnamon, garlic, grated ginger, and mix well.
Add the chopped chilies, curry, turmeric, cumin, cloves, and cardamom.
Fry the mixture until it becomes crispy.
This step is important because fried spices enhance their flavor, improving the dish’s outcome.
Add tomato paste to the mixture and stir, but only for a few minutes.
Pour in half the coconut milk to form a sort of paste, and stir the mixture.
Now, add the rest of the coconut milk, water, and salt, and bring to a boil.
Immerse the boiled eggs in the mixture, and let them cook on low heat for about half an hour.
Serve the Maldivian Curry Boiled Eggs with plain rice, salad, or even bread, with or without yeast.
Tip: If you enjoy international cuisine, don’t miss this recipe:https://blog.giallozafferano.it/lappetitovienmangiando/banane-fritte-con-pastella-alla-birra/
The base of this dish can be prepared a few days in advance and stored in the refrigerator.
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