Saturday, 1 February 2014

Egg Curry in Coconut Gravy

I am in love with the versatility and the flavor that coconut milk adds to food. Here is my version of Egg Curry in a mild spicy coconut gravy.



Preparation: 20 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:
  • Eggs - 4
  • Green chilies - 2
  • Coriander leaves - 1/2 bunch
  • Garlic - 2 cloves
  • Dry red chilies - 2 / 3
  • Mustard seeds - 1/2 tsp.
  • Salt to taste
  • Oil - 1 tbsp
  • Onions - 1 small, finely chopped
  • Turmeric - 1/2 tsp.
  • Jeera powder -1/2 tsp.
  • Pepper - 1/2 tsp.
  • Curry leaves - 10 - 12
  • Coconut milk - 1 small carton

Preparation:
  • In a tea pan boil eggs for 15 minutes so that they are hard boiled and firm. Remove from water and immediately dip into cold water so that the eggs don't break.
  • In a wok, heat oil. Add dry red chilies, curry leaves and mustard seeds. When the seeds crackle, add onions and saute till the onions are golden brown.
  • In a mixer grinder, grind green chilies, garlic and coriander leaves into a fine paste.

  • Add the chili coriander paste to the onions and saute for 30 seconds.
  • Now add the spices - pepper, jeera powder, turmeric and red chilli powder and saute for another 30 seconds.
  • Lower the flame. Add salt and coconut milk and bring it to a boil. Turn off the flame or the coconut milk will curdle.
  • Cut the boiled eggs into two and add to the curry. 
  • Garnish with a pinch of garam masala / 5 spice masala and fresh coriander leaves.

Enjoy this dish with roti or rice!