Egg Curry Recipe
Simple egg curry made from eggs, onion tomato paste and a dash of coconut milk. I love non veg food but it’s not possible to make it everyday especially after a tiring day at work. This egg curry is a quick fix to my non veg cravings. The coconut milk gives it an unique taste and also enhances the different flavors.
If you do not like coconut milk you can absolutely skip that ingredient. You can enjoy this curry as egg masala too.
6 boiled eggs halved into half
2 onions chopped
2 tomatoes chopped
4 green chillies chopped
1 tbsp ginger garlic paste
1 tbsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
3-4 curry leaves
1/2 cup coconut milk
4 tbsp oil
chopped coriander leaves
salt as per taste
Boil the eggs and halve into half
Heat oil in pan
Add onions, curry leaves, green chillies and ginger garlic paste. Sauté well
Now add the salt, red chilli powder, turmeric powder and garam masala. Sauté until oil separates from the mixture
Now add chopped tomatoes and mix well
Add coconut milk and let it boil for 15 minutes
Finally add the eggs, garnish with coriander leaves and simmer for 5 minutes
Serve it hot with rice or chapati.