DHONKA with EGGS

Ingredients

• 1 teaspoon ghee (for greasing the cup) (Used to grease the inside of a heatproof cup or ramekin so the egg sets without sticking.)
• 4 large eggs (Cracked and beaten together lightly. These will be steamed solid, then cut into squares and fried.)
• 4 tablespoons ghee or oil (for frying) (Use ghee for a richer, more traditional flavour, or a neutral vegetable oil as a substitute.)
• 1 whole kernel of a ripe coconut (Use fresh coconut flesh only. Cut into small bite-sized pieces. Avoid desiccated coconut as it will not fry well.)
• 0.5 teaspoon ground turmeric (for the coconut) (Rubbed over the coconut pieces along with salt before frying.)
• 0.25 teaspoon salt (for the coconut) (Rubbed over the coconut pieces along with turmeric before frying.)
• 2 medium potatoes (Peeled and cut into rough chunks or wedges. They are browned in the pan before the sauce is added.)
• 1.5 cups water (Added to the pan to form the curry sauce along with the ground spice paste.)
• 1 teaspoon coriander (ground to a paste) (Part of the wet spice paste. Grind together with all other paste ingredients using a mortar and pestle or blender with a splash of water.)
• 0.5 teaspoon pepper (ground to a paste) (Part of the wet spice paste.)
• 1 teaspoon cumin (ground to a paste) (Part of the wet spice paste.)
• 0.5 teaspoon turmeric (ground to a paste) (Part of the wet spice paste.)
• 1 teaspoon ginger (ground to a paste) (Fresh ginger is ideal. Peel and roughly chop before grinding into the paste.)
• 1 medium onions (ground to a paste) (Part of the wet spice paste. Roughly chop before grinding.)
• 0.75 teaspoon salt (for the paste) (Mixed into the ground spice paste. Adjust to taste.)
• 3 leaves cassia leaves (Also known as Indian bay leaves (tej patta). Do not substitute with Mediterranean bay leaves as the flavour differs significantly.)
• 1 medium minced onions (Finely chopped or minced. Used for the final tempering (tadka) that seasons the curry.)
• 2 whole dried red chillies (Used whole in the tempering. You can break them in half to release more heat, or leave whole for a milder result.)
• 1 tablespoon ghee (for tempering) (Used to fry the cassia leaves, minced onions, and red chillies for the final seasoning step.)
• 0.5 teaspoon powdered garam masala (Added right at the end of cooking to preserve its fragrance. Use a good quality pre-ground blend.)

Instructions

1. 1Take a heatproof cup or ramekin and use your fingers or a pastry brush to coat the entire interior surface with about 1 teaspoon of ghee — this prevents the egg from sticking. Crack your eggs into a bowl, beat them lightly until combined, then pour the beaten egg into the greased cup, filling it no more than three-quarters full to allow for expansion.
2. 2Set up a steamer: place a wire rack or trivet inside a large pot and pour in enough water to sit just below the rack level. Bring the water to a steady simmer over medium heat. Place the cup of beaten egg onto the rack and cover the pot tightly with a lid. Steam for 15–20 minutes, until the egg is completely set and firm all the way through — test by inserting a toothpick into the centre; it should come out clean. Remove the cup carefully using oven mitts and allow it to cool for 5 minutes before turning the set egg out onto a board.
3. 3Once the steamed egg block has cooled enough to handle, cut it into small squares roughly 2–3 cm (about 1 inch) each. Heat 2 tablespoons of ghee or oil in a wide frying pan over medium-high heat. When the fat is hot and shimmering, add the egg squares in a single layer — do not crowd the pan. Fry for 2–3 minutes per side until golden brown on the outside. Remove with a slotted spoon and set aside on a plate lined with kitchen paper.
4. 4Cut the flesh of the ripe coconut into small bite-sized pieces. Place them in a bowl, sprinkle over 0.5 teaspoon of ground turmeric and 0.25 teaspoon of salt, then toss to coat evenly. In the same frying pan over medium heat, add a little more ghee or oil if needed, and fry the coated coconut pieces for 3–4 minutes, turning occasionally, until they are lightly golden. Remove and set aside with the egg squares.
5. 5Combine the coriander, pepper, cumin, turmeric, ginger, and onions for the paste in a blender or food processor with the salt (0.75 teaspoon). Add a small splash of water — just enough to help it blend — and process until you have a smooth, thick paste. Alternatively, use a mortar and pestle, grinding each ingredient in turn before combining. Set the paste aside.
6. 6In a medium-to-large heavy-bottomed pot or deep pan, heat 2 tablespoons of ghee or oil over medium-high heat. Add the potato chunks and fry, stirring occasionally, for 5–6 minutes until the edges are golden brown. Add the spice paste from Step 5 directly into the pot. Stir well to coat the potatoes, and cook the paste for 2–3 minutes, stirring constantly, until it smells fragrant and the oil begins to separate around the edges. Pour in 1.5 cups of water, stir to combine, and bring to a boil. Reduce the heat to medium-low and simmer for 8–10 minutes until the potatoes are just beginning to soften.
7. 7Once the curry is at a rolling boil and the potatoes are nearly cooked, carefully add the fried coconut pieces and the fried egg squares. Stir gently so as not to break the egg squares apart. Allow the curry to simmer for a further 3–4 minutes so the coconut and egg pieces absorb the sauce and heat through completely.
8. 8In a small frying pan, heat 1 tablespoon of ghee over medium-high heat until it shimmers. Add the cassia leaves (tej patta) — they will sizzle immediately. Add the minced onions and fry, stirring frequently, for 3–4 minutes until the onion turns golden. Add the whole red chillies and fry for a further 30 seconds until fragrant. Immediately pour this entire tempering — ghee, leaves, onions, and chillies — over the simmering curry and stir it in. This is called a tadka and it seasons and perfumes the dish.
9. 9Remove the pot from the heat. Sprinkle 0.5 teaspoon of powdered garam masala evenly over the surface of the curry and stir it in gently. Do not cook the curry further after adding the garam masala — adding it at the very end preserves its delicate fragrance. Serve immediately with steamed rice or flatbread.