Egg Curry Recipe
Ingredients
Oil – 2 tbsp
Bay Leaf – 1
Cloves – 3
Cinnamon – ½” stick
Cumin Seeds – ½ tsp
Fennel Seeds – ½ tsp
Onion – 1 medium, finely chopped
Turmeric – ¼ tsp
Chili powder – to taste
Coriander Powder – 1 tsp
Chicken Masala – 1 tsp
Tomato puree – ½ cup
Sugar – 1 tsp
Salt – to taste
Coconut milk – 2 cups
Eggs – 6, hard boiled and peeled
Cilantro – 5 sprigs, chopped (for garnishing)
Directions
Heat Oil in a skillet or a pan on medium flame
Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds.
Once Cumin and Fennel seeds turn light brown, add Onion and sauté till it turns brown.
Add the following powders: Turmeric, Chili, Coriander and Chicken Masala.
Sauté for another minute or so.
Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes.
Add Coconut Milk and bring to a boil.
To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves.
Garnish the dish with fresh chopped Cilantro leaves.
Add Bay Leaf, Cloves, Cinnamon, Cumin Seeds and Fennel Seeds.
Once Cumin and Fennel seeds turn light brown, add Onion and sauté till it turns brown.
Add the following powders: Turmeric, Chili, Coriander and Chicken Masala.
Sauté for another minute or so.
Add Tomato Puree, Sugar and Salt — mix well and cook for 5 minutes.
Add Coconut Milk and bring to a boil.
To serve, cut eggs into halves, pour gravy into a bowl and top with the egg halves.
Garnish the dish with fresh chopped Cilantro leaves.
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