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Police curry is the nick Praveen gave it after eating the egg curry that i made today. So i asked him why Police curry? Thats when he said,” the cops in India(usually belonging to the Maratha family) are known for their Non-veg cooking”. I was quite surprised when he told me about a cop who lived near our home in Bijapur who was very popular for his cooking (double income, nice!!). He charged a whopping 300Rs just for a serving of his delicious Chicken Curry. Wow! Gotta try that. Another one that goes on my “To Do in Bijapur” list.

Back to my Police curry, after gobbling it all, thought of scribbling the recipe real quick. Maybe i should consider charging Praveen too mmm…

Ingredients-
For 4 eggs.
Note- my measurements are usually eyeball amounts.

1 small finely chopped onion
Half a can tomato sauce/puree
2-3 tbsp coconut milk
1 finely chopped green chilli
2 tsp minced garlic
2 tsp grated ginger
2-3 curry leaves
2-3 mint leaves
1-2 tsp red chilli powder
1-2 tsp coriander powder
1 tsp turmeric powder
Half tsp garam masala powder
1 tsp chai masala
1 tsp heavy cream
5 tsp of Olive oil
2 cups water (for consistency)
some freshly ground black pepper
salt to taste
Cilantro to garnish.

Method-
1. Boil water. Add the eggs to the boiling water for 10-15 mins or until hard boiled. Swtich of the heat and add some ice
cubes. When the eggs cool, peel the shell and cut them into horizontal halves.
2. In a pan, heat some olive oil. Add the halves one by one and fry them until golden brown on both sides. Rest them on a
tissue paper to remove all the excess oil.
3. To this residue of oil, add the chopped onion and fry until translucent. Then add the minced garlic, ginger, curry leaves,
green chillies and fry for 2 mins. Later add the tomato sauce/puree, coconut milk and cook for another 2 mins. Add the
chilli powder, coriander powder, turmeric powder, garam masala powder, chai masala, freshly ground pepper and salt to
taste. Cover and cook for 3-5 mins or until the oil starts to leave its ends.
3. To this mixture add water and boil.
4. After a boil, add the heavy cream, the fried eggs and mint leaves. Simmer and cook for 10 mins.
5. Garnish with Cilantro and serve hot accompanied by Basmati rice or wheat Roti’s.

ENJOIIE!