egg curry with coconut milk
A simple egg curry prepared with coconut milk n some other ingredients.
Cooking Time
10min
Prep Time
15 min
Serves
5
Categories
Lunch
Cooking tools used
clay cooking pot
Cuisines
Indian - Kerala
Ingredients
Main Section
Egg
5
unit/count
green chillies
5
unit/count
ginger
1
inch
white onions
3
unit/count
tomatoes
1
unit/count
A small ripe tomato
mustard seeds
1
tsp
coriander powder
1 n1/2
tbsp
garam masala
1
tsp
red chilli powder
1
tsp
turmeric
1/2
tsp
sunflower oil
5
tbsp
coconut milk
2
cup
coriander leaves
1
sprig
curry leaves
1
sprig
Step 1
Boil eggs n keep aside by piercing holes lightly with a fork here n there. U can use a knife n give a gentle slit without cutting it completely.
Step 2
Take a pan n add oil. Heat it n add mustard. When it splutters add lengthy cut onions, chopped ginger curry leaves n slit green chillies. Saute till it is translucent. No need to be brown.
Step 3
Add to it chillie powder, coriander powder, turmeric. Saute in low flame so the masalas may not get burnt.
Step 4
Add chopped tomato n salt. Also add a small portion of garam madala. Saute n close the lid n cook in low flame till tomato smashes.
Step 5
Open n add the coconut milk. Mix well n let it boil. When it starts boiling add the eggs n also the remaining portion of garam masala. Let it boil for 2 mins till it becomes a thick gravy. Garnish with coriander leaves.
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