A soul satisfying curry to indulge on any day with some freshly made bread, roti or prata. The taste of this dish comes from the frying of masala. Adding coconut milk to the curry will make thick and creamy. If you want a low-calorie curry replace the coconut milk with low-fat fresh milk. Another option is to omit any milk be it coconut or fresh milk to the curry. This will make the curry look and taste different but still you can enjoy a spicy curry go along with your carbs.

If you like pouched eggs, add poached egged instead of hard boiled eggs on top of the curry and serve.

Preparation time : 10mts

Cooking time : 10 + 15

Serves :4

Ingredients :

  • 5 eggs (1 extra in case you feel like having one more :))
  • 2 medium size chopped onion
  • 3 garlic chopped
  • 1/2 ” ginger chopped
  • 3 green chilli slit in the middle (to control heat), (Optional)
  • 2 stems of curry leaves
  • 1 cup water
  • 1/4 cup thick coconut milk  (if you are using freshly squeezed milk then add 2nd strain instead of water to the curry at first and at the end of cooking switch off the flame and add the 1st strain.)
  • 2 table spoon coconut oil (or any non flavoured oil)
  • 1/2 tsp salt (you can adjust according to your taste)

Dry powdered spices:

  • 1 tsp chilli powder ( kashmiri / paprika ),  ( adjust according to taste)
  • 1 1/2 tsp coriander powder ( if you’re reducing the chilli powder reduce the same amount of coriander powder too)
  • 1/8 tsp turmeric powder

Method :

  1. Hard boil the eggs. Shell it, cut it into half and keep it aside.
  2. In a hot pan / wok / kadai add oil, when the oil gets heated up saute onions, garlic, ginger, green chillies and curry leaves along with a pinch of salt.
  3. When the onions are soft and the mix starts to release it’s aroma, reduce the fire and add in the dry powdered spices.
  4. Roast the spices very carefully. This is where the taste of the curry really develops. Take your time doing this step.
  5. Once the spices are well roasted, pour in the water ( or the 2nd strain of the coconut milk ) and bring it to rolling boil.
  6. Reduce the fire, cover the pan with a lid and cook till the water is reduced to half it’s measure.
  7. Switch off the gas and mix in the coconut milk (or 1st strain).
  8. Add in the egg pieces as well.

Notes:

  • In order to save time you can cook the eggs and gravy simultaneously.

 

Egg curry masala
 
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A simple egg curry in masala gravy for bread, uppumav or even plain rice !
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 5 eggs (1 extra in case you feel like having one more :))
  • 2 medium size chopped onion
  • 3 garlic chopped
  • ½ " ginger chopped
  • 3 green chilli slit in the middle (to control heat), (Optional)
  • 2 stems of curry leaves
  • 1 cup water
  • ¼ cup thick coconut milk  (if you are using freshly squeezed milk then add 2nd strain instead of water to the curry at first and at the end of cooking switch off the flame and add the 1st strain.)
  • 2 table spoon coconut oil (or any non flavoured oil)
  • ½ tsp salt (you can adjust according to your taste)
  • Dry powdered spices:
  • 1 tsp chilli powder ( kashmiri / paprika ),  ( adjust according to taste)
  • 1½ tsp coriander powder ( if you're reducing the chilli powder reduce the same amount of coriander powder too)
  • ⅛ tsp turmeric powder
Instructions
  1. Hard boil the eggs. Shell it, cut it into half and keep it aside.
  2. In a hot pan / wok / kadai add oil, when the oil gets heated up saute onions, garlic, ginger, green chillies and curry leaves along with a pinch of salt.
  3. When the onions are soft and the mix starts to release it's aroma, reduce the fire and add in the dry powdered spices.
  4. Roast the spices very carefully. This is where the taste of the curry really develops. Take your time doing this step.
  5. Once the spices are well roasted, pour in the water ( or the 2nd strain of the coconut milk ) and bring it to rolling boil.
  6. Reduce the fire, cover the pan with a lid and cook till the water is reduced to half it's measure.
  7. Switch off the gas and mix in the coconut milk (or 1st strain).
  8. Add in the egg pieces as well.
  9. Notes:
  10. In order to save time you can cook the eggs and gravy simultaneously.