1/2 cup coconut cream
1 Tbsp tamarind paste
2-3 green chillies-slit
2 Tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 Tbsp coriander seeds-roasted
1 Tbsp poppy seeds-roasted
3/4 cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4 cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1.5 Tbsp salt
6 eggs – full boiled and shelled
2 Tbsp chopped coriander leaves, for garnish

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Spicy Egg Curry

. Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.

. Heat oil, add onions and curry leaves and stir fry, till the onions are a golden colour.

. Add the tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till fat separates again.

. Add about 2 cups water and mix well.

. When it comes to a boil, lower heat and simmer 8-10 minutes.

. Add coconut cream and tamarind, bring to a boil, then simmer 2-3 minutes.

. Add eggs and serve hot garnished with the coriander leaves.


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