Egg Curry

This is a simple Egg Curry recipe with a hint of coconut milk,its layered with mild spices, fresh cilantro leaves and the addition of coconut milk gives this curry a nice creamy texture.

Traditionally Egg curry is made with boiled eggs,I made this curry by gently cracking the eggs directly into the curry,the eggs boil in this aromatic curry,absorbing some of the flavor of the curry.

Ingredients :

• 4 Eggs
• 2 Small Potatoes
• 6  Tender Stalks of fresh Cilantro Leaves (finely chopped)
• 5-6 Curry Leaves (needed after grinding the masala,do not grind the curry leaves)
• 2 Medium Sized Onions (finely chopped)
• 1 Medium Sized Tomato (finely chopped)
• 5-6 Flakes of garlic (finely chopped)
• 1-2 Green Chillies ( adjust to taste)
• 1/2 Teaspoon Chilly Powder ( adjust to taste)
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Cumin Powder
• 1 & 1/2 Teaspoons Coriander Powder
• 1/2 Teaspoon Garam Masala Powder
• 1 Teaspoon Baffat Powder
• 1/4 Cup thick Coconut Milk
• 1 & 1/2 cups of water
• 2 Tablespoons of Oil
• Salt to taste.

Method :

1. In a heavy based pan,add one tablespoon of oil and heat it on medium heat.
2. When the oil is heated,add the chopped onions and garlic and saute till the onions are golden in color.
3. Add the chopped tomatoes,cilantro leaves,including the tender stalks and saute this mixture till the tomatoes are mushy.
4. Add the salt and the powders (chilli,turmeric,cumin,coriander,garam masala and baffat ) and saute this till the masala is cooked.
5. Turn off the heat and transfer this masala into the blender or grinder.
6. Grind this cooked masala in a blender,until its a fine paste (do not add water,if needed add very little water).Set this aside.
7. Turn the stove back on and add one tablespoon of oil to the heavy based pan,add your curry leaves,give the leaves a quick stir.
8. Add the finely ground masala and give this masala a quick stir.
9. Add the chopped potatoes.
10. Add 1 and half cups of water and bring this curry to a boil.
11. Lower the heat and add 1/4 cup of thick coconut milk and let this reach a simmer.
12. Gently crack the eggs into the curry ( do not stir the curry)
13. Cover the pan with a fitted lid and let the eggs cook completely.
14. Once the eggs have cooked,sprinkle the eggs with a little pepper.
15. Garnish the curry with fresh cilantro leaves.
16. This curry pairs well with the Pulav rice or Indian Flat breads.
    
    Tip :
    
    • Make sure to use thick coconut milk,I used the organic can of full fat coconut milk.