IS THIS one of THE MOST UNDERRATED Dishes!?
Egg Curry is a staple within many households but it doesn't seem to get the love it deserves. Its cheap, fast and not very difficult to throw together not to mention its absolutely delicious. What you'll need: 6 eggs 2 medium onions 2 tomatoes 1 cup fresh shredded coconut 2 tbsp garlic paste/ 6-8 garlic cloves 1 tbsp ginger paste/ 2 inch ginger 2 dried red chilis 1 tsp ground coriander powder 1 tsp cumin seeds 1 tsp chili powder 1 tsp garam masala 1/2 tsp turmeric Salt to taste - First of set the eggs to boil in a sauce pan for 6-8 minutes. Transfer eggs to cold ice water bowl. Once you are able to peel them have them peeled and ready to go for the curry. (You can create some incision with knife on all eggs so it can soak up curry flavors) - Now lets begin the prep work, start by finely chopping onions. I used food processor because honestly I am just lazy. - Now blend your tomatoes and have them in puree form. Now in separate blender container add coconut, dried red chilis, ginger, garlic and half cup water. Blend until you have a paste ready, add some more water if necessary. Set that all aside for time being - Set a pan on medium heat then add oil or ghee, boiled eggs, turmeric powder, garam masala, chili powder and salt. Coat the egg in spices gently and let it toast for couple minutes. Transfer the eggs to a separate bowl. - For curry, take a deep sauce pan and set it to medium high heat. Add oil , let that heat up and add cumin seeds. Let the cumin seeds toast for 30 seconds to a minute then add your onion. - Once onions are translucent, add the coconut mixture and tomato puree. Let that all cook for about 8 - 10 minutes or at least until tomatoes has mixed well with the masala. - Now add eggs and water to the masala, turn the heat to high. Let that cook for 2-3 minutes. - Serve your curry with the lemon and coriander garnish. Enjoy!! Note : As always keep tasting as you go and make changes to recipe that fits yours and your loved ones taste buds. #foodie #food #
Egg Curry is a staple within many households but it doesn't seem to get the love it deserves. Its cheap, fast and not very difficult to throw together not to mention its absolutely delicious. What you'll need: 6 eggs 2 medium onions 2 tomatoes 1 cup fresh shredded coconut 2 tbsp garlic paste/ 6-8 garlic cloves 1 tbsp ginger paste/ 2 inch ginger 2 dried red chilis 1 tsp ground coriander powder 1 tsp cumin seeds 1 tsp chili powder 1 tsp garam masala 1/2 tsp turmeric Salt to taste - First of set the eggs to boil in a sauce pan for 6-8 minutes. Transfer eggs to cold ice water bowl. Once you are able to peel them have them peeled and ready to go for the curry. (You can create some incision with knife on all eggs so it can soak up curry flavors) - Now lets begin the prep work, start by finely chopping onions. I used food processor because honestly I am just lazy. - Now blend your tomatoes and have them in puree form. Now in separate blender container add coconut, dried red chilis, ginger, garlic and half cup water. Blend until you have a paste ready, add some more water if necessary. Set that all aside for time being - Set a pan on medium heat then add oil or ghee, boiled eggs, turmeric powder, garam masala, chili powder and salt. Coat the egg in spices gently and let it toast for couple minutes. Transfer the eggs to a separate bowl. - For curry, take a deep sauce pan and set it to medium high heat. Add oil , let that heat up and add cumin seeds. Let the cumin seeds toast for 30 seconds to a minute then add your onion. - Once onions are translucent, add the coconut mixture and tomato puree. Let that all cook for about 8 - 10 minutes or at least until tomatoes has mixed well with the masala. - Now add eggs and water to the masala, turn the heat to high. Let that cook for 2-3 minutes. - Serve your curry with the lemon and coriander garnish. Enjoy!! Note : As always keep tasting as you go and make changes to recipe that fits yours and your loved ones taste buds. #foodie #food #