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Egg Curry with Coconut Milk

TryNewFood's picture
Have you ever tried Egg curry in coconut milk? If not, here's the recipe! It goes well with any of your favorite breads. I hope you'll like it!
Ingredients
  Onion 1 Small, thinly sliced
  Tomato 1 Small, diced
  Ginger 1⁄2 Inch, crushed
  Cilantro 1 Teaspoon, minced
  Coriander powder 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Potato 1 Medium, peeled, cubed
  Coconut milk 1 Cup (16 tbs)
  Boiled eggs 5 , cut into half
  Oil 2 Teaspoon
  Salt To Taste
  Green chili 1 , slit lengthwise (or more as per the taste)
Directions

MAKING
1. In a pan, heat oil on medium heat. Add onion, ginger, green chili and saute until onion turn translucent and soft. Season with salt, coriander powder, turmeric and garam masala, saute for a minute.
2. Add the tomatoes and potatoes, reduce heat to medium low and Stir well. Pour around 1 cup water or as required, cover and cook till the potatoes are soft; takes about 15 minute. Add the coconut milk and continue to boil for another 6 minutes. Turn off the heat.
3. Add the eggs just before serving. Garnish with cilantro leaves.

SERVING
4. In a serving bowl, serve the egg curry hot with rice or chapati or any bread of your choice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
5

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Your rating: None
4.7
Average: 4.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 260 Calories from Fat 170

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 13.3 g66.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 105 mg4.4%

Total Carbohydrates 14 g4.6%

Dietary Fiber 3.1 g12.5%

Sugars 3.7 g

Protein 10 g19.3%

Vitamin A 5.1% Vitamin C 29.8%

Calcium 3.5% Iron 9.1%

*Based on a 2000 Calorie diet

Egg Curry With Coconut Milk Recipe Video