Coconut Egg Curry/Mutta Curry
Another variety of egg curry with coconut, offering a rich and flavorful dish perfect for any meal.
Ingredients
- 2 units Egg
- 0.5 unit Onion, sliced (Sliced)
- 1 unit Green Chilli, sliced (Sliced)
- 1 cup Coconut, grated
- 1 teaspoon Fennel Seeds
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Coriander Powder
- 1 teaspoon Black Crushed Pepper
- 1 tablespoon Coconut Oil
- 1 teaspoon Salt
- 0.5 cup Water (Warm)
More recipes using Egg
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Egg Macaroni/Mutta Macaroni
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Instructions
- 1In a saucepan, heat 1 tablespoon of coconut oil over medium heat. Add the sliced onion, green chilli, and salt. Sauté for 5 minutes until the onions are translucent.
- 2In a blender, combine grated coconut, turmeric powder, coriander powder, and fennel seeds. Blend until a fine paste is formed.
- 3Transfer the coconut paste into the saucepan with the sautéed onions. Mix well and add half a cup of warm water. Stir to combine thoroughly.
- 4In a small bowl, beat the eggs lightly. Pour the beaten eggs into the curry mixture in the saucepan. Do not stir. Allow it to cook on medium flame for 5 minutes.
- 5Sprinkle black crushed pepper over the curry. Serve hot with chapati or roti.
