Egg Curry in Coconut Milk
Total Cooking Time | 45 |
Level | Intermediate |
Number of servings | 3 |
Welcome to a delightful culinary adventure! In this recipe, I will walk you through the process of preparing a mouthwatering egg curry infused with the creamy richness of coconut milk. This aromatic dish combines the protein-packed goodness of eggs with the subtle flavors of Indian spices, resulting in a satisfying meal that will leave your taste buds craving for more. So, let’s gather our ingredients, put on our aprons, and embark on this culinary journey together!
Egg curry is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a popular choice among home makers due to its simplicity and the fact that eggs are readily available in most households. This flavorful curry typically consists of hard-boiled eggs cooked in a rich and aromatic sauce.
To create the perfect egg curry with coconut milk, you will need the following ingredients:
3 hard-boiled eggs
2 tablespoons of vegetable oil
3 medium-sized onion, finely chopped
1 teaspoon of ginger garlic paste
2 green chilies, slit lengthwise (adjust according to your spice preference)
2 teaspoon of coriander powder
1/4 teaspoon of turmeric powder
1 cup of coconut milk
Salt and sugar to taste
Fresh curry leaves for garnishing
Instructions for preparing egg curry :
Step 1: Preparing the Hard-Boiled Eggs
Begin by boiling the eggs until they are hard-boiled. Place the eggs in a saucepan and cover them with water. Add add one teaspoon of salt. Bring the water to a boil over medium heat and let it continue boiling for about 10 minutes. Then, remove the eggs from the heat, drain the hot water, and transfer the eggs to a bowl of ice water. Allow them to cool for a few minutes before peeling them. Once peeled, cut each eggs into half to help them absorb the flavors of the curry.
Step 2: Sautéing the Aromatics
Heat the vegetable oil in a kadai or skillet over medium heat. Add the finely chopped onions and sauté them until they turn golden brown. This process will take approximately 5-7 minutes. Next, add garlic- ginger paste and slit green chilies to the pan. Sauté the mixture for an additional 2-3 minutes, stirring frequently to prevent burning.
Step 3: Creating the Flavorful Curry Base
Once the aromatics are cooked, it’s time to add the spices. Sprinkle the coriander powder, turmeric powder, and all purpose flour into the kadai. Stir well to ensure that the spices coat the onion mixture evenly. Allow the spices to cook for about a minute, which will help enhance their flavors. Add 1/4 cup of hot water to the kadai.
Step 4: Introducing Creamy Coconut Milk
Now, it’s time to infuse our curry with the richness of coconut milk. Pour the coconut milk into the kadai, stirring gently to incorporate it with the spices and aromatics. Reduce the heat to low and let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Step 5: Adjusting Seasonings and Thickness
At this point, taste the curry and adjust the seasonings according to your preference. Add salt and sugar to taste, keeping in mind that the egg curry will absorb some of the saltiness. If you desire a thinner curry, you can add more hot water.
The end result is a delightful combination of tender eggs and a flavorful sauce that can be enjoyed with steamed rice, naan bread, or roti. Egg curry is not only a satisfying meal but also a great option for those looking for a protein-rich dish. With its versatility and ease of preparation, egg curry is a go-to recipe for home makers looking to add variety and taste to their culinary repertoire.
Ingredients
Boiled Eggs – 3
Finely chopped onions, medium sized – 3
Ginger garlic paste – 1 teaspoon
Green chillies, slit – 2
Turmeric powder – 1/4 teaspoon
Coriander powder – 2 teaspoon
All purpose flour – 1 teaspoon
Coconut milk – 1 cup
Hot water – 1/2 cup
Oil – 2 tablespoon
Sugar – 1/4 teaspoon
Salt – as needed
Curry leaves – 1 sprig
Method of preparation
Boil the eggs by adding 1 teaspoon of salt in the boiling water.
Allow the boiled eggs to cool, remove the shell and keep the eggs aside.
Heat oil in a kadai and add finely chopped onions and green chilli slits.
Add 1/2 teaspoon salt and sauté till the onion changes it’s color to golden brown.
Now add ginger-garlic paste. Sauté for a few minute till the raw smell goes off.
Add turmeric powder, coriander powder, Kashmiri chilli powder and all purpose flour to the kadai.
Stir the spices in low flame. Add extra oil if needed, and make sure the spices do not burn.
Add 1/4 cup of hot water and allow the water to simmer in medium flame.
We can see that the texture has become little thicker.
Add coconut milk and sugar.
Keep stirring continuously while adding the milk.
Once the curry starts boiling, lower the flame and cook covered for some time.
Cut each egg into halves and add them one by one to the curry.
Switch off the flame and garnish the egg curry with curry leaves.
Transfer the egg curry to a serving bowl.
Serve hot with Chapati’s, Hoppers, etc.