Bis Riha

This is quite a yummy egg curry made from freshly roasted and ground spices. And yes, that little extra effort of grinding the spices is definitely worth it as you’ll find out when you give this one a try.

Serves: 2

Ingredients:

• 4 boiled eggs
• 2 tsp. whole coriander seeds
• 1/3 tsp. whole fennel seeds
• ¼ tsp. whole cumin seeds
• ¼ tsp. whole black peppercorns
• 6 dried red chillies (or to taste)
• 3 inch piece of cinnamon
• 2 cardamom pods
• 3 tbsp. grated coconut
• ¼ tsp. turmeric powder
• 1 large garlic clove
• ½ inch piece of ginger
• 1 small onion
• 1 tbsp. oil
• 5 curry leaves
• 3 inch piece of raanbaa (pandan leaf)
• ½ cup valhomas (smoked tuna)
• 1 cup thin coconut milk
• ½ tsp. salt
• 3 tbsp. thick coconut milk

Instructions:

1. Heat a pan over medium heat and add the coriander, fennel, cumin, black peppercorns, dried red chillies, cinnamon, and seeds from your cardamom pods, and grated coconut.
2. Keep redistributing the contents in the pan until you can smell the spices getting toasted and see everything take on a golden colour.
3. Let the mixture cool down and then add it to your grinder along with the turmeric, garlic and ginger. We did slice the garlic and ginger roughly before putting them in. Grind until you get a smooth paste. We did add around 5 tbsp. of water to help smoothen it.
4. Slice the onion thinly.
5. Heat the oil in a pot over medium heat and add the sliced onion, curry leaves and pandan leaf. Fry the mixture until the onion slices soften and start to turn brown.
6. Add the valhomas, and stir-fry for a minute.
7. Add the spice paste you prepared before, along with the thin coconut milk, the boiled eggs, and the salt.
8. Bring the mixture to a boil and then turn down the heat so that the mixture can gently simmer for around 3 minutes.
9. Stir in the thick coconut milk and that’s it.