Thursday, March 31, 2011

Egg Curry with Coconut Milk

I made this egg curry to pair with my Idiappam recipe (you can click on the link to view the recipe), but it almeans can be had with roti with steamed rice.
This is a best combination with the idiappam and that is how people in Kerala eat.
You can always combine it with potato in the curry, because potato will taste great when cooked with coconut curry and egg.

2 Egg (the number of eggs can be increased according to the people going to eat)
1 big Onion sliced
3-4 pods of Garlic sliced
1/2 inch Ginger sliced thin
2-3 Green Chilies slit
1/2 tsp Turmeric powder
1/4 cup Coriander powder
1 tsp Cumin powder
1 cup Coconut Milk powder
Salt to taste
1 tsp Oil
1/2 tsp Mustard seeds
1 sprig Curry leaves
Note: Can you potato (I didn't use it because I was running out of potatoes at home! :-))

1. In a pan boil eggs with salt and water just enough until the eggs are immersed in the water for about 15-20 mins. Peel and half it and keep it aside.
2. In a kadai or deep sauce pan, add oil, when it's hot add mustard seeds and when it's starts to sputter add curry leaves and ginger.
3. Saute the ginger until it turns light brown, now add garlic and saute it until it turns slight brown.
4. Add onions, salt and green chili, saute it until the onions turn translucent.
5. Now add the turmeric powder, coriander powder and cumin powder and add enough water and cook it until a boil then add the coconut milk, eggs and simmer it for about 3-4 mins.
6. Serve this coconut egg curry with Idiappam or steamed rice or roti.

Go Back To Idiappam Recipe.
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