Egg drop curry where eggs are gently poached in a flavourful curry base. It's a comforting and aromatic dish that's truly satisfying .
Ingredients
8 Kashmiri chillies
1 tbsp coriander seeds
1/2tsp cumin seeds
1/2 tsp pepper corn
1/2tsp fennel seeds
1 star anise
3 cardamom
4 cloves
1/2 inch cinnamon stick
Dry roast all the above spices
2 tbsp desiccated coconut Dry roast it
Add little oil to a pan and stir fry 2 sliced up onions. Remove and keep aside
5 medium size cloves of garlic
Little bit of tamarind
1/4tsp of turmeric powder
To the roasted spices and stir fried onions
Grind to a fine smooth masala
Method
6 eggs
200 ml coconut milk
In a vessel add oil .Once it heats up add the ground masala with some water added to it. Add salt to taste
Allow it to come to a boil.
Break each egg individually into a bowl and gently slide into the curry. Cook on absolutely low flame. Cook the eggs without stirring .
Once done add 200ml coconut milk and stir gently .
Cook for 2 minutes more
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