Coconut Egg Curry

Ingredients list for Coconut Egg Curry

• 3/4 cup Coconut Milk
• 5 Eggs boiled and peeled
• 3 tablespoons Oil
• 2 medium Onions
• 8-10 Curry leaves
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Red chilli powder
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Tamarind pulp
• to taste Salt
• 1/4 cup Sweet Corn
• a few Fresh coriander leaves

Method

1. Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden.
2. Add curry leaves and continue to sauté for 2 minutes more.
3. Add turmeric powder and coriander powder and mix well.
4. Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.
5. Add 1 cup water and mix. Cook the gravy for 2-3 minutes.
6. Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes.
7. Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.
8. Add coconut milk and mix well and simmer for 1 minute.
9. Halve the eggs vertically and remove the yolks. Fill up the holes with corn.
10. Pour the gravy into a serving dish, place the egg halves over the gravy.
11. Garnish with coriander leaves and serve hot.

Nutrition Info