Make Ahead

Egg Curry

July 14, 2014
0 Ratings
  • Serves 2-3
Author Notes

A family favorite..Eggs swimming in coconut sauce, eaten with rice...easy to make and delicious. —nykavi

What You'll Need
  • 3 Eggs
  • 1 White Onion
  • 2 tablespoons Canola oil
  • 2 Ginger slices
  • 5 Curry leaves
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Fennel seeds
  • 1/4 teaspoon Turmeric
  • 1/4 teaspoon Chile powder
  • 1/2 teaspoon Coriander powder
  • 1/2 teaspoon Kosher salt
  • 1 cup Coconut milk
  • 1/2 cup Cilantro
  1. Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
  2. Peel and chop onion into small dice.
  3. 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.
  4. Sprinkle in powdered spices, salt and stir to mix.
  5. Add coconut milk and bring to a low boil.
  6. Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
  7. Garnish with cilantro and serve .
  8. Egg curry to arrives very well with a bowl of hot cooked rice.

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