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Egg Curry
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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. Serves 4
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