Egg Coconut Curry
Egg Coconut Curry
Ingredients
- Coconut milk ¾ cup
- Eggs, boiled 5
- Oil 3 tbsp
- Onions 2
- Curry leaves 8 – 10
- Turmeric powder ¼ tsp
- Coriander powder 1 tsp
- Red chili powder 1 tsp
- Ginger-garlic paste 1 tbsp
- Tamarind pulp 1 tbsp
- Salt to taste
- Corn ¼ cup
- Coriander leaves a few
Method
- Heat oil, add chopped onions and sauté till golden. Add curry leaves and continue to sauté for 2 minutes more. Add turmeric powder and coriander powder and mix well. Add red chili powder and ginger-garlic paste and sauté Add 1 cup water and Cook the gravy Add tamarind pulp and salt and simmer. Blend till smooth. Transfer it back into the pan. Add coconut milk and mix well and simmer stirring continuously. Halve the eggs and remove the yolks. Fill up the egg holes with corn. Pour the gravy into a serving dish, place the egg halves over the gravy. Garnish with coriander leaves and serve hot.
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