egg korma with frizzled onions

Whole jammy eggs are seared in ghee until blistered and crispy, then smothered in a gently spiced coconut sauce. Just as you would when searing meat, pat the eggs dry for better browning and to prevent spattering. Don’t rush cooking down the yogurt base for the sauce, which will ensure the spices toast and aromatics caramelize, flavoring the entire dish.

slightly adapted from Bon Appétit.

ingredients

  • 8 large eggs
  • 1 4″ piece ginger, scrubbed, unpeeled, thinly sliced
  • 2 garlic cloves, smashed, peeled
  • ¾ cup vegan yogurt
  • ½ teaspoon ground cardamon
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
  • 1 medium red onion, thinly sliced, divided
  • ¼ cup ghee or neutral oil
  • Kosher salt
  • ⅓ cup dried apricots, quartered
  • 1 bay leaf
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 lemon, quartered
  • 1 cup mint or cilantro leaves, torn if large
  • 2 cups cooked rice

method

  1. Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Immediately set a timer for 7 minutes and cook eggs, maintaining a low boil. Carefully transfer eggs to a large bowl of ice water and let cool until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the fat end containing the air pocket. Gently dry eggs with a clean dish towel.
  2. While eggs cook, purée ginger, garlic, yogurt, cardamom, cinnamon, pepper, and half of onion in a blender until smooth; set aside.
  3. Heat ghee in a large nonstick skillet over medium-high until it sizzles as soon as an egg hits the skillet, about 1 minute. Fry whole eggs, rotating twice to get golden brown and crispy on 3 sides, about 5 minutes total. Using a slotted spoon, transfer eggs to a plate, leaving ghee behind; generously season eggs with salt.
  4. Add remaining onion to skillet and cook over medium-high heat, stirring constantly, until browned and crisp, about 5 minutes. Using a slotted spoon and leaving as much fat in skillet as possible, transfer half of fried onions to plate with eggs (but keep them separate); season with salt.
  5. Add apricots to skillet with remaining fried onions and cook over medium-high heat, stirring frequently, until just starting to blister, about 1 minute.
  6. Add reserved yogurt purée and cook, stirring frequently and smashing against sides and bottom of pan (the yogurt paste will begin to stick to pan and darken—this is what you want; just keep stirring and smashing until you get there), until yogurt cooks down and purée is the color of gravy, 5–7 minutes. Add bay leaf and ½ cup water to pan and scrape up any browned bits. Reduce heat to medium, add coconut milk, and season with salt. Bring to a simmer and cook, stirring occasionally, until flavors have melded and sauce is the consistency of gravy, about 1 minute. Squeeze in juice from one-quarter of lemon; pluck out bay leaf. Return eggs (but not the frizzled onion) to sauce and cook until heated through, about 1 minute.
  7. Serve egg korma with warm rice, mint, and a squeeze of lemon juice. Top with reserved fried onions.

serves 4.

 

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