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

    Egg Curry. Photo by eatrealfood

    1/1 Photo of Egg Curry

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Charishma_Ramchandani's Note:

    This recipe is from the 'Thursday' magazine. It was submitted by Rekha J.S. I'm posting it here in response to a request. I haven't personally tried it, so, I dont know how it tastes, but this is what the person who submitted this recipe has to say about it: " Egg curry, prepared in this novel way, will certainly elevate your culinary skills. So give it a try and be the kitchen queen!"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
    2. 2
      Heat oil in a skillet.
    3. 3
      Add the chopped onion and saute.
    4. 4
      Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
    5. 5
      Add 1 big cup of water.
    6. 6
      Cook on low flame for 5 minutes.
    7. 7
      Break eggs into it.
    8. 8
      Cover.
    9. 9
      Allow to cook on low flame for 5 minutes.
    10. 10
      Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
    11. 11
      Garnish with corriander leaves and serve hot with hot rotis.

    Browse Our Top Egg Recipes

    Ratings & Reviews:

    • on June 15, 2003

      55

      de.licious. took a bit longer to cook on the electric stove, probably extra 10 minutes. made me feel like a 'kitchen goddess' :c)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2012

      55

      Thank you for the excellent recipe. I loved it. I fixed it at Easter & my friends loved it.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2005

      45

      i thought the coconut and poppy seeds made this a very unusual, but lively and interesting dish. i omitted the coriander powder and instead used whole coriander seeds which i ground with the other ingredients specified in step 1. this was a very good meal coupled with basmati rice.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Egg Curry

    Serving Size: 1 (102 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 112.1
     
    Calories from Fat 61
    54%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 186.0 mg
    62%
    Sodium 102.7 mg
    4%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.0 g
    8%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    coconut

    ginger-garlic paste

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