Indian (or Indonesian) egg curry

Ingredients for 4 servings:

• 8 eggs
• 400 ml coconut milk
• 2 cloves garlic
• 2 m.-sized onion(s)
• 1 tsp, heaped tamarind paste (slightly heaped tsp) or lemon juice
• 1 tsp sambal oelek or 1/2 chili pepper, finely chopped
• 1 tsp, heaped garam masala
• 1 tsp, heaped turmeric
• 1 tbsp flour
• 100 ml water
• a little oil (e.g. sesame oil)
• possibly salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Crossover cuisine

Place the eggs in a pot of cold water and bring to a boil. Once boiling, reduce heat, cover, and simmer for another 5 minutes. Rinse the eggs thoroughly, then peel them. Meanwhile, roughly chop the onions and fry them in a deep pot with a little oil (e.g., sesame oil). Peel and finely chop the garlic, and add it. Add all the spices and fry for about 1 minute. Garam masala and turmeric can be replaced with curry powder. Pour in the coconut milk and bring everything to a boil. Mix the water with the flour and add it. Reduce heat to low. Boil for 1-2 minutes. Blend thoroughly with a hand blender. Then add the eggs and pour over the curry sauce. Let stand for 10 minutes over low heat. Add salt, if desired. Serve with rice.