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Egg Curry S. Indian

Chef.Foodie's picture
Ingredients
  Eggs 4 (duck's or hen's)
  Potatoes 225 Gram
  Onions 115 Gram
  Red chillies 5 Gram
  Coriander 10 Gram
  Turmeric 1 Pinch
  Coconut 115 Gram (1/2 piece)
  Cinnamon piece 1 Small
  Cloves 3
  Oil 30 Milliliter
  Vinegar 1 Teaspoon (adjust quantity as per taste)
  Salt To Taste
  Green chillies 2
  Ginger piece 1 Small
Directions

1. Hard-boil eggs. Crack and cool in water. Shell and keep aside.
2. Peel potatoes. Quarter and steep in cold water.
3. Slice onions.
4. Roast red chillies, coriander and turmeric. Grind to a fine paste.
5. Chop ginger.
6. Grate coconut. Take out two extractions of coconut milk; the first extract thick and the second extract thin.
7. Heat half the oil. Saute sliced onions leaving aside a few slices for tempering.
8. Add spices and fry.
9. Add potatoes, chopped ginger, whole green chillies and the second extract of coconut milk and salt. Cook till potatoes are tender.
10. Add eggs cut into halves and the thick extract of coconut milk.
11. Add vinegar and remove from fire.
12. Heat remaining oil. Add onions, curry leaves, crushed cinnamon and cloves.
13. When onions are browned pour over curry. Stir well.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Roasted
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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