EGG CURRY WITH COCONUT MILK

I can eat eggs anytime in any form…..they are my go to protein fill! This easy egg curry in coconut milk is our family favourite to go with any kind of Dosa. Please give it a try and let me know how you like it.

Serves: 4

INGREDIENTS:

• 6 Hard boiled eggs peeled and halved

• 1/2 tsp Mustard Seeds

• 2-3 Onions, medium size, sliced

• 3/4 tsp Fennel seeds

• 1 1/2 tbsp Ginger garlic paste

• 2-3 Tomatoes, medium sized, chopped

• 1-2 tsp Red chilli powder (as per your spice preference)

• 1/2 tsp Turmeric powder

• 1 1/2 tsp Coriander powder

• 1 tsp Garam Masala powder

• 1/2 tsp pepper powder

• 3/4 cup Water

• 3/4 - 1 cup Coconut Milk

• 2 sprigs Curry leaves

• 2 tbsp Coconut oil (preferably)

• 1 tbsp minced coriander leaves for garnish

• Salt to taste

METHOD:

• Heat 1 tbsp oil in a pan and splutter mustard seeds

• Add fennel seeds, sliced onions and curry leaves. Sauté and cook till the onions turn brown

• Add chopped tomatoes and cook till tomato becomes soft

• Add ginger garlic paste and cook for 2-3 min

• Add red chilli powder, pepper powder, turmeric powder, coriander powder and garam masala, mix well, add water and cook till water starts to boil

• Add coconut milk and salt, mix well. Adjust coconut milk to the thickness of the gravy you like. For thick and creamy gravy, add more coconut milk.

• Add halved boiled eggs into the gravy and mix

• Cook with the pan covered on medium flame till it starts boiling and becomes thick

• Pour 1 tbsp of coconut oil on the top (optional). Garnish with coriander leaves

• Serve hot with Dosa or appam or chapati