Curry Recipes

Indian Coconut Curry

This recipe comes from the Peasant's Choice cookbook by James Barber. I personally substituted a bit of curry powder (added with the coriander and paprika) for the saffron, as that stuff is hard to find, and bloody expensive. The result was quite tasty, though I suspect I must have done something wrong, as the result was somewhat too thick to actually pour. Next time around I should probably cut the onion slices shorter, and perhaps use a little more coconut milk (my tin was more like 6oz).

• few saffron threads
• 1 tablespoon butter
• half an onion, grated
• half an onion, thinly sliced
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 1 cup grated coconut
• 0.5 teaspoon salt
• juice of half a lime (or lemon)
• 0.5 can (14oz/398ml) coconut milk
• 3 hard-boiled eggs
• chopped cilantro
• basmati rice

Soak the saffron in 1 tablespoon coconut milk for a few minutes.

Melt the butter in a medium-sized saucepan or frypan and saute the onions, coriander and paprika. Add the grated coconut and stir well until it starts to brown. Add the salt, lime juice, coconut milk and saffron and stir until it thickens (don't boil). Simmer for 5 minutes and pour over the cooked eggs.

Serve with chopped cilantro and basmati rice.

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Curry Recipes

Brian Edmonds <brian@gweep.ca> February 22, 1998