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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 .



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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