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Egg Curry with Coconut milk

Egg Curry with Coconut milk

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.

K800_20131117_075043Coconut oil is best suited for this egg curry. Heat oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves.

K800_20131117_053214Add 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.

K800_20131117_053412Add the coconut milk and once it comes to a boil, lower the flame.

K800_20131117_054317Finally add the boiled eggs and just coat the eggs with the gravy.

K800_20131117_054350

Ingredients
3tblsp Coconut oil
1 medium onion- sliced
½ ginger – chopped
3 garlic pods- chopped
2 green chillis – sliced
Few curry leaves
1 tblsp coriander powder
1 tsp chilli powder
1/2 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- 2 cups thick coconut milk
3 boiled eggs – cut into half
Coriander leaves- for garnish

Directions

  1. Slightly heat coconut oil in a pan, add the onions, ginger, garlic, green chillis and curry leaves and fry for few minutes.
  2. Add the spice powders and fry for another 2-3 minutes.
  3. Now add the chopped tomato and fry well. Add the boiled potatoes and mix well.
  4. 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



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