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    You are in: Home / Recipes / Broken Egg Curry Recipe
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    Broken Egg Curry

    Broken Egg Curry. Photo by KateL

    1/3 Photos of Broken Egg Curry

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    lazyme's Note:

    From Poultry Advisor (a magazine) published in Bangalore, 1970. Posted for ZWT.

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    Units: US | Metric


    1. 1
      Grind ginger and garlic together to make a paste.
    2. 2
      Fry onions in ghee until golden.
    3. 3
      Add ginger/garlic paste and tomatoes and let simmer until tomatoes are pulpy.
    4. 4
      Add coriander, chiles, salt, and coconut milk.
    5. 5
      Increase the heat.
    6. 6
      Let the curry come to boil.
    7. 7
      Then break the eggs into the curry and do not stir.
    8. 8
      When the eggs set the curry is ready. Serve with rice.

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    Ratings & Reviews:

    • on August 19, 2012


      Tantalizing! This was like eggs poached in salsa, but with coconut milk thrown in. The coconut taste was distinct but not overbearing, and we were pleased. I used sweet Korean chiles as I was unsure how spicy this would come out; they were extremely mild, so we would opt for jalapenos next time (we are cautiously working our way up the heat scale). My photos show 1) the skillet just after the eggs were dropped in, 2) the skillet just prior to serving, and 3) served with Green Jasmine Rice on the plate. As the eggs sank into the sauce, it became difficult to tell how done the eggs were; make sure that any visible white is fully set before serving. We ate all of the eggs, but saved the remainder of the delicious sauce for a future meal. If you want the sauce to congeal more, you might mix 1 tablespoon of cornstarch in the cilantro/chillie/coconut milk mixture before adding to the skillet. Thank you for sharing this recipe! Made for The Wild Bunch of ZWT8 for its visit in India.

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    Nutritional Facts for Broken Egg Curry

    Serving Size: 1 (654 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1365.6
    Calories from Fat 602
    Total Fat 66.9 g
    Saturated Fat 54.3 g
    Cholesterol 393.8 mg
    Sodium 279.1 mg
    Total Carbohydrate 178.5 g
    Dietary Fiber 5.5 g
    Sugars 163.2 g
    Protein 20.2 g

    The following items or measurements are not included:


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