Wednesday, November 25, 2015

Egg Curry With Coconut Milk


  • Eggs- 6 (hard boiled and cut into half)
  • Oil -4 tbsp
  • Mustard seeds -1/2
  • coriander leaves – a sprig
  • Dried red chilies – 3-4
  • Onion-2 cups (thinly sliced)
  • Ginger garlic paste- 1 tsp
  • Tomato-1 cup (chopped)
  • Coriander powder- 2tsp
  • Red chili powder-1/2 tsp
  • Turmeric powder-1/2 tsp
  • Garam masala-1 tsp
  • Salt to taste
  • Coconut milk -1/2 cup


  • Heat oil in a heavy-bottom pan.
  • When the oil is hot, add mustard seeds.
  • When the seeds starts splattering, add  dried red chilies.
  • Add onions and fry till they turn translucent.
  • Add ginger garlic paste and fry for 3-4 minutes.
  • Add tomatoes and fry for 4-5 minutes.
  • Add coriander powder, red chili powder, turmeric powder,  garam masala and salt.
  • Fry till the oil comes out.
  • Add two cups of water and cover the pan and simmer on medium heat for 10-12 minutes.
  • Add coconut milk and halved eggs.
  • Cook for a minute.
  • Garnish with fresh coriander.
  • Serve hot with roti or rice.

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