Author Notes
A family favorite..Eggs swimming in coconut sauce, eaten with rice...easy to make and delicious. —nykavi
Ingredients
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3
Eggs
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1
White Onion
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2 tablespoons
Canola oil
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2
Ginger slices
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5
Curry leaves
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1/2 teaspoon
Mustard seeds
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1/2 teaspoon
Fennel seeds
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1/4 teaspoon
Turmeric
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1/4 teaspoon
Chile powder
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1/2 teaspoon
Coriander powder
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1/2 teaspoon
Kosher salt
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1 cup
Coconut milk
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1/2 cup
Cilantro
Directions
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Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
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Peel and chop onion into small dice.
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Heat canola oil in a saucepan . When the oil shimmers, add mustard and fennel seeds. Let the seeds splutter for 10 seconds, then add ginger, curry leaves and onions. Sauté onions for 5 minutes till translucent and soft.
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Sprinkle in powdered spices, salt and stir to mix.
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Add coconut milk and bring to a low boil.
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Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
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Garnish with cilantro and serve .
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Egg curry to arrives very well with a bowl of hot cooked rice.
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