Egg curry made with coconut milk is a delicious Indian side dish perfect combination with Appam and Parotta.
Recipe of Egg curry
Boiled egg – 3
Onions – 3 ( medium size ), finely chopped
Green chillies – 2 , slit lengthwise
Ginger –1/2 – inch piece, chopped fine
Garlic – 10 cloves , chopped fine
Curry leaves – 1 spring
Tomato – 2 , chopped fine
Cooking oil – 2 teaspoon
Salt to taste
Coconut milk -2 cup thin milk and 1 cup thick coconut milk ( if using coconut milk powder- mix 25 g coconut milk powder and 200 ml water for thin coconut milk and 25 g coconut powder and 100 ml water for thick coconut milk. Keep aside in separate containers )
Chilli powder – 1 teaspoon
Coriander powder – 2 teaspoon
Turmeric powder – ½ teaspoon
Pepper powder – ½ teaspoon
Water – 2 teaspoon
Mix all the masala ingredients with water and marinate boiled eggs with little masala.
In a pan / kadai , heat oil. Add finely sliced onion and fry on a medium flame till golden brown. Add green chilli, curry leaves, ginger and garlic and saute slowly for 5- 8 minutes. Add chopped tomatoes and fry for 5 minutes. Add masala ingredients and saute slowly for 5- 8 minutes. Add thin coconut milk and salt to taste . Cover with a lid and cook for 10 -12 minutes. Add boiled eggs. Cook again for 5 minutes on a slow flame. Finally add thick coconut milk. Do not boil. Mix well. Serve with Appam.