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Egg Curry

Egg drop curry where eggs are gently poached in a flavourful curry base. It's a comforting and aromatic dish that's truly satisfying .


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


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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