Egg Curry

Total Time
45mins
Prep
25 mins
Cook
20 mins

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

Nutrition

Directions

  1. Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
  2. Heat oil in a skillet.
  3. Add the chopped onion and saute.
  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. Add 1 big cup of water.
  6. Cook on low flame for 5 minutes.
  7. Break eggs into it.
  8. Cover.
  9. Allow to cook on low flame for 5 minutes.
  10. Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
  11. Garnish with corriander leaves and serve hot with hot rotis.
Most Helpful

5 5

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

5 5

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

4 5

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.