Egg korma with pilaf
Prep time: 15 mins Cooking time: 45 mins Serves 4 FOR EGG KORMA 100g fresh coconut, grated 1/2 tsp fennel seeds 2 tbsp vegetable oil 2 onions, finely sliced 4 green chillies, chopped 5cm ginger, puréed 3 garlic cloves, puréed 1 large tomato, finely chopped 1/4 tsp turmeric powder 1/2 tsp chilli powder 1 tsp garam masala 8 eggs, hard boiled, shell removed and lightly scored FOR PILAF 3 cups water 1 tbsp mixed whole spices 300g basmati rice, rinsed 1 heaped tbsp ghee A pinch of saffron, soaked in 2 tbsp hot milk Coriander leaves, fried cashew nuts and poppadoms, to garnish
1Grind together coconut and fennel seeds to a smooth paste, adding a few drops of water.
2Heat vegetable oil in a pan and sauté onions and green chillies until onions start turning brown.
3Add ginger and garlic pastes and cook over low heat until oil begins to appear on the side of the pan. Add tomato and cook until mushy. Then add turmeric, chilli powder and garam masala and mix well. 4Add the coconut and fennel paste, combine well and add enough water to make a gravy. Cover and cook for a few minutes.
5Add eggs to gravy, simmer for a few minutes and season to taste.
6To prepare pilaf, heat 3 cups of water in a large pan along with whole spices. When it comes to a boil, add rice and salt. Stir gently, ensuring rice grains do not break.
7Drizzle saffron and hot milk over and cover with a tight lid. Remove from heat and set aside for 10-15 mins to allow rice to cook in its own steam. 8When
ready to serve, gently run a fork through rice to ensure it’s fluffy. Serve with egg korma, garnished with coriander, fried cashew nuts and poppadoms.