Thursday, September 10, 2015

Egg Curry

Recipe#22 from Mrs.K.M.Mathews recipe series!





Ingredients:

  1. Eggs - 6
  2. Coriander powder - 1 tbs
  3. Chilli powder - 1 tsp
  4. Turmeric powder - 1/4 tsp
  5. Pepper powder / 1/4 tsp
  6. Cinnamon - 1 inch piece
  7. Cardamom - 2
  8. Cloves - 3
  9. Oil - 2 tbs
  10. Onion, thinly sliced - 1/4 cup
  11. Green chilli - 3
  12. Ginger, chopped - 1 tsp
  13. Garlic, chopped - 2 tbs
  14. Vinegar - 1 tbs
  15. Coconut milk, thin - 1.5 cups
  16. Salt to taste
  17. Potato - 2 medium sized 
  18. Coconut milk , thick - 1/2 cup
  19. Oil - 1 tbs
  20. Ghee / clarified butter - 1/2 tsp
  21. Mustard seeds - 1 tsp
  22. Onion, thinly sliced - 2 tbs
  23. Curry leaves - few 



Method:

  1. Boil the eggs and remove the egg shell and halve them
  2. Grind the ingredients from 2 to 8 to fine paste
  3. Heat 2 tbs oil in a pan
  4. Sauté onion, ginger, garlic and green chilli till onion is transparent
  5. Add ground masala to the above and sauté for 1 more minute
  6. Add thin coconut milk and slowly bring to boil in low flame
  7. Add potatoes and salt and cook till potatoes are done and gravy is thick
  8. Add thick milk and bring to boil in low flame 
  9. Once it starts to boil switch off the flame and add egg in to the curry
  10. Heat oil in a pan and splutter mustard seeds and curry leaves in it
  11. Fry onion in the above and pour it over the egg curry
Serve the curry hot with rotis or Pulav rice 


No comments:

Post a Comment