Egg Curry is such a simple and easy to make recipe with a wonderful, unique Coconut flavor.
INGREDIENTS :
INGREDIENTS :
- Egg : 6
- Onion : 1medium[sliced]
- Tomato : 1small[paste]
- Shredded Coconut : 1/2small cup
- Black Pepper : 8-10
- Cinnamon : 1one inch stick
- Green Cardamom : 2-3
- Cloves : 2-3
- Cumin Seed : 1/4 tsp + 2 pinches
- Coriander Seed : 1/4 tsp
- Red Chilli : 4-5
- Turmeric Powder : 1/2 tsp
- Salt : As required
- Tamarind : 1/2tsp[deseeded]
- Oil : 3-4 tsp
METHOD :
Wash the eggs carefully and boil in enough water. Let cool, take out the shell. Wash again and slit little on both sides. Apply little salt on them.
Dry roast 1/4tsp cumin seed, coriander seed, black pepper, cinnamon, cardamom, cloves, red chillies for 2 minutes. Put in to a grinder.
Add the shredded coconut and tamarind also to the grinder. Add little water for a smooth paste. Grind to a paste with regular intervals.
Heat oil in a wok and temper with cumin seeds. Add the sliced onions and fry till golden brown.
Add the spice paste and fry for 2 minutes. Add the tomato paste, turmeric powder and salt. Fry for a minute or two.
Add a cup of water and let boil for 3-4 minutes at low heat.
Add the eggs and boil for another 2 minutes. Its done.
Serve with steamed rice. Enjoy!!
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