Wednesday, October 31, 2007

Egg Curry - with coconut Milk

I made this egg curry today. It looked difficult to prepare at first - but, it was easy and quick. I finished cooking in less than an hour.


6 bolied eggs - cut into half
2 medium onions - chopped finely
1 tomato - chopped finely
2 teaspoons oil
1/2 teasppon cumin seeds
2 teaspoons ginger-garlic paste
2 teaspoons paprika powder
1 teaspoon garam masala
2 teaspoons dhaiya jeera powder
1 can coconut milk
salt to taste
cilantro / coriander for garnish


In a kadhai at high medium heat add oil. When it gets hot add the cumin seeds, when they splutter add the onions. Fry them till they turn golden brown. Add the ginger garlic paste and fry for another 2 minutes. Then add the chpooed tomatoes. When the oil starts leaving the sides of the pan, add the paprika powder, garam masala and the dhaniya jeera powder. Fry for another 30 seconds. Then add teh coconut milk and stir the curry mixture well. turn the flame to medium. Bring the curry to a boil and let it simmer for around 10 minutes. Add salt to taste and the halved eggs and simmer for another 5 minutes. Egg curry is ready - garnish it with chopped cilantro.

You can serve this with rice, bread, chapati, naan or paratha


Akshai said...

I can vouch this tastes amazing.. My Wife is the best cook in the world

Supriya said...

I tried this and liked it...thanks!


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