Egg Curry with Coconut milk

Egg Curry with Coconut milk
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Appams are incomplete without this egg curry. The spicy-coconut-ty flavor of the curry blends well with the rice flour pancakes and the combination is simply amazing.

DifficultyBeginner
Prep Time30 minsCook Time20 minsTotal Time50 mins


Yields3 Servings

Ingredients

 3 tbsp Coconut oil
 1 medium onion- sliced
 ½ inch ginger – chopped
 3 garlic pods- chopped
 2 green chillis – sliced
 Few curry leaves
 1 tbsp coriander powder
 1 tsp chilli powder
 ½ tsp haldi/turmeric powder
 1 tsp garam masala powder
 1 tomato- chopped
 Salt to taste
 1 medium boiled potato – cut into medium pieces (add salt while boiling)
 1 ½ cups thick coconut milk
 3 boiled eggs – cut into half
 Coriander leaves- for garnish
Directions in a nutshell
 Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
 Add the spice powders and fry for another 2-3 minutes.
 Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
 Add the coconut milk and once it comes to a boil, lower the flame. Keep stirring gently. Finally add the boiled eggs and just coat the eggs with the gravy. Remove from flame.
 Garnish with coriander leaves. Serve hot with appams


Directions

1

Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.

2

Add the spice powders and fry for another 2-3 minutes. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.

3

Add the coconut milk and once it comes to a boil, lower the flame.

4

Finally add the boiled eggs and just coat the eggs with the gravy.

Ingredients

 3 tbsp Coconut oil
 1 medium onion- sliced
 ½ inch ginger – chopped
 3 garlic pods- chopped
 2 green chillis – sliced
 Few curry leaves
 1 tbsp coriander powder
 1 tsp chilli powder
 ½ tsp haldi/turmeric powder
 1 tsp garam masala powder
 1 tomato- chopped
 Salt to taste
 1 medium boiled potato – cut into medium pieces (add salt while boiling)
 1 ½ cups thick coconut milk
 3 boiled eggs – cut into half
 Coriander leaves- for garnish
Directions in a nutshell
 Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
 Add the spice powders and fry for another 2-3 minutes.
 Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
 Add the coconut milk and once it comes to a boil, lower the flame. Keep stirring gently. Finally add the boiled eggs and just coat the eggs with the gravy. Remove from flame.
 Garnish with coriander leaves. Serve hot with appams

Directions

1

Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.

2

Add the spice powders and fry for another 2-3 minutes. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.

3

Add the coconut milk and once it comes to a boil, lower the flame.

4

Finally add the boiled eggs and just coat the eggs with the gravy.

EGG CURRY WITH COCONUT MILK

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