February 07, 2007
Egg Curry w/ Coconut Milk
Here is the egg curry which was keeping the Puttu company in the previous post. One of our easy breezy weeknight curries, it goes well with everything except rice.I like this really spicy to offset the coconut milk's sweetness but adjust the spice level as required. Use coconut milk powder instead of the can milk and the rice flour mixed with water helps in thickening the curry.
Cooking time:15 mins
You will need:
Onions- 1 1/2 cups chopped (2 medium sized one)
Tomatoes-1 Plum Tomato
Green chilies - 6
Garlic – 1
Ginger- a small piece
Turmeric powder – 1/2 tsp
Red chili powder- 1 tsp (more or less as per taste)
Coriander powder-1 tbsp
Coconut Milk-1 cup ( 3 tbsp coconut milk powder mixed with 1 ½ cup warm water)
Rice Flour- 1tsp mixed with 1/4 cup water.
Salt - to taste
Curry leaves – one sprig washed
1. Keep the eggs for boiling with enough water. This should take a bout 15 minutes. Peel them, cut into long halves and keep aside. Grind the ginger-garlic and green chilies together coarsely.
2. Heat the oil in a large non stick pan, and add the onions and curry leaves. Sauté on medium low heat for 3-4 minutes, till it turns translucent and add the green chilies paste. Take care not to let it stick to the pan.
3. Now add the tomatoes, all the spices and 1tbsp water. Saute on low heat till the spices give out their fragrance. It is important to let the coriander and chili powder cook as it will taste funny otherwise. So take your time at this step. Add 1 cup water and when it boils, add salt.
4. Lower the heat and slide in the egg halves gently, with the yolk exposed to the top. Add the coconut milk and rice flour mixed in water. Use the spoon sparingly after you add the eggs and try shaking the pan instead. Check seasoning and add more if needed. Let it simmer for about 5-8 minutes till the curry thickens. Remove from flame and let it sit for some time to absorb all the flavors. Serve with puttu or roti.