Especial Egg Curry Recipe
Ingredients
| Eggs | 4 Small | |
| Shelled peas-150 grams | ||
| Garlic | 10 Gram | |
| Onions | 2 Medium, minced | |
| Ginger piece | 1 , minced | |
| Garam masala | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Potatoes | 2 Medium, peeled | |
| Tomatoes | 2 Large, blanched | |
| Coriander leaves-Handful, chopped | ||
| Green chilies | 4 | |
| Coconut milk-3 cups thin and 1 cup thick | ||
| Salt | 4 Tablespoon | |
| Chilli powder - to taste | ||
Directions
MAKING
1) In a wok, heat oil and fry onions, ginger, garlic and chillies to a light golden color.
2) Mix all the spices, salt and tomatoes in to the wok and keep cooking until the tomatoes soften.
3) Add peas and potatoes, stir and then add thin coconut milk.
4) Cook until vegetables are soft and then add the thick coconut milk. Bring to a boil.
5) Now, crack eggs one by one and in to the curry leaving some space between. Cook for 5 minutes.
SERVING
6) Serve especial egg curry garnished with coriander leaves.
1) In a wok, heat oil and fry onions, ginger, garlic and chillies to a light golden color.
2) Mix all the spices, salt and tomatoes in to the wok and keep cooking until the tomatoes soften.
3) Add peas and potatoes, stir and then add thin coconut milk.
4) Cook until vegetables are soft and then add the thick coconut milk. Bring to a boil.
5) Now, crack eggs one by one and in to the curry leaving some space between. Cook for 5 minutes.
SERVING
6) Serve especial egg curry garnished with coriander leaves.
Chef
