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!"
- 6 eggs
- 1 small coconut
- 14.79 ml poppy seed
- 10 cashews
- 29.58 ml ginger-garlic paste
- 1 medium tomatoes
- 7.39 ml red chili powder
- 14.78 ml coriander powder
- 4.92 ml fennel seed (saunf)
- 1 large onion
- 3-5 coriander leaves, chopped (to garnish)
- Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
- Heat oil in a skillet.
- Add the chopped onion and saute.
- Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
- Add 1 big cup of water.
- Cook on low flame for 5 minutes.
- Break eggs into it.
- Allow to cook on low flame for 5 minutes.
- Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
- Garnish with corriander leaves and serve hot with hot rotis.
de.licious. took a bit longer to cook on the electric stove, probably extra 10 minutes. made me feel like a 'kitchen goddess' :c)
Thank you for the excellent recipe. I loved it. I fixed it at Easter & my friends loved it.
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.