Egg Curry with Coconut Milk
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Ingredients:
|
|
|
| Thin Coconut Milk |
- |
2 cups |
| Thick Coconut Milk |
- |
1/2 cup to 1 cup |
| Coriander |
- |
2 1/2 tbsp |
| Chili Powder |
- |
2 tbsp |
| Black
Pepper |
- |
1/2 tsp |
| Turmeric Powder |
- |
1/2 tsp |
| Onion (sliced) |
- |
1 |
| Green Chilies (slit in
two) |
- |
2 |
| Vinegar |
- |
2 tbsp |
| Salt |
- |
To taste |
|
 |
| Eggs |
- |
6 (full
boiled eggs) |
| Potato |
- |
4 (to be par boiled) |
| Ginger paste |
- |
1/2 tbsp |
| Curry leaves |
- |
1 sprig |
| Pearl Onions (sliced) |
- |
5-6 |
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Method of Preparation
Boil the eggs for about 5
minutes, remove the outer shell and cut into half and set
aside. Also cook the potatoes partially.
In a medium
sized sauce pan, add 2 tablespoons of cooking oil and once that is hot, add the
sliced onion and pearl onions and sauté well. Once the onions are softened and
translucent, add the curry leaves, ginger and green chilies and sauté for about 3-4 minutes. Once softened, turn down
the flame to medium and add the coriander powder, chilly powder, turmeric and black pepper powder and sauté till oil drains to the sides of the pan
and aroma is apparent. Add the second extract of the coconut and allow the
mixture to boil. Then add the vinegar and the partially
cooked potatoes. Add the eggs and allow the sauce to blend well. Then add
the first extract of the coconut milk (thick coconut milk) and switch off the
stove before it boils.
Egg curry
tastes great with Appam/Idiappam/Steamed Rice/Bread.
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