Simple egg Curry

Perfect curry to go with appams…

You need –
  • Boiled egg – 3-4 nos
  • Thick Coconut milk  – 125 mls
  • Thin coconut milk – 250 mls
  • Onions – 2, medium, thinly sliced
  • Ginger paste – 1 teaspoon
  • Garlic  paste – 1 teaspoon
  • Coriander powder – 3 teaspoons
  • Chili powder – 2 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Garam masala powder – ½ teaspoon
  • Mustard seeds – ½ teaspoon
  • Oil – 1.5 tablespoon
  • Salt to taste

How to –
  • Add a little water to chili powder, coriander powder, turmeric powder and garam masala to make a fine paste.
  • Heat oil in pan, Crackle the mustard seeds.
  • Add the onion, ginger-garlic paste, sauté till the onions turn light brown and the raw smell is gone.
  • Add the masala paste and continue to sauté till done.
  • Add the thin/second extraction of the coconut milk, curry leave, boiled eggs  and cook for 5 mins.
  • Add the thick milk/first extraction of the coconut milk and simmer for a minute. Do not boil.
  • Turn of the heat and serve hot with appam /rice/ roti.

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