Egg Vindaloo Tartlets

Instructions

1. 1

   Prepare Eggs and Chilies

   • Place the eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 10 minutes to hard-boil.
   • While the eggs cook, soak the de-seeded dried Kashmiri red chilies in a bowl of hot water for 20 minutes to soften them.
   • Once boiled, drain the eggs and place them in an ice bath or run under cold water to stop the cooking process. Peel and roughly chop the eggs. Set aside.
2. 2

   Create the Vindaloo Paste

   • Drain the soaked red chilies, reserving a little of the soaking water.
   • In a blender or spice grinder, combine the soaked chilies, garlic cloves, ginger, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, and turmeric powder.
   • Add the vinegar and blend into a smooth, thick paste. If the mixture is too dry, add 1-2 tablespoons of the reserved chili water or plain water to facilitate blending.
3. 3

   Cook the Egg Vindaloo Filling

   • Heat vegetable oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
   • Add the prepared vindaloo paste to the pan. Cook for 6-8 minutes, stirring frequently, until the raw smell of the spices disappears and you see oil separating from the masala at the edges.
   • Stir in the finely chopped tomato and cook for another 3-4 minutes until it becomes soft and mushy.
   • Add the chopped boiled eggs, grated jaggery, and salt. Gently fold everything together to coat the eggs without breaking them too much. Cook for 2 minutes.
   • The filling should be thick and semi-dry. Remove from heat and let it cool slightly.
4. 4

   Assemble and Bake the Tartlets

   • Preheat your oven to 180°C (350°F).
   • Arrange the mini tartlet shells on a baking sheet.
   • Carefully spoon about a tablespoon of the warm egg vindaloo filling into each tartlet shell, filling it just to the brim.
   • Bake for 8-10 minutes, or until the filling is heated through and the tartlet edges are crisp and lightly golden.
5. 5

   Garnish and Serve

   • Remove the tartlets from the oven.
   • Garnish with freshly chopped coriander leaves.
   • Serve immediately while hot and crispy.