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Egg Curry

Flavourful and creamy egg curry with added richness of coconut milk , depth of flavour from the stock cube and the homemade garam masala.



Egg curry



4 kashmiri chillies


1 tsp pepper corn


1/2 tsp cumin seeds


1/4 tsp methi seeds /fenugreek seeds


small ball of tamarind


2 medium size onions


4 cloves garlic



grind the above to a paste with just enough water.



Ingredients 2


1/4 tsp Tempero Di cuddi masala powder or 1/2 tsp garam masala powder


2 green chillies slit


5 eggs


1 stock cube


few curry leaves


50 gms coconut powder dissolved in 2 cups warm water.



Method


Heat up oil in a vessel add the ground masala and curry leaves along with 1 cup water


Brig to a boil. Lower the flame to medium , add 1 stock cube , 2 cups of coconut milk and 2 green chillies slit. After 2 minutes add the eggs.


For the egg drop , take a small bowl , break one egg and and place into the small bowl .


Gently add the egg into the curry without stirring, follow the same for rest of the eggs.


Cook on low flame without stirring.


It should be done in 3 to 5 mins. Lastly add the tempero di cuddi powder and gently stir.



Tempero Di cuddi masala


A powdered spice mix used for flavouring Meat Dishes.


Made this Tempero spice powder my way ,


with a slight change.



GARAM MASALA 2


(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)


Ingredients


100 gms Cinnamon sticks


40 gms cloves


40 gms cardamom


40 gms pepper corn


20 gms Star anise


10 gms Javitri /mace flower


10 gms bay leaf


5 gms all spice


5 gms Triphal /schezwan pepper corn


10 gms saunf / fennel seeds


10 gms methi seeds / fenugreek seeds


10 gms Shah Jeera / black cumin seeds



Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle


used for flavouring Chicken, mutton, beef or Pork.




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