Egg Curry

Name: Egg Curry
Ingredients: 2 Tbsp. butter or margarine; 2 medium onions, chopped; 2 to 4 Tbsp. cilantro, fresh chopped; 1 1/2 tsp. salt; 1 tsp. turmeric; 1 tsp. curry powder (or more to taste); 1/2 tsp. chili powder (optional); 2 tsp. coconut, shredded; 4 medium tomatoes or 1 can tomatoes; 2 Tbsp. yogurt or sour cream; 8 eggs, hard boiled and warm

11 ingredients

11 steps

Ingredients

2 Tbsp. butter or margarine
2 medium onions, chopped
2 to 4 Tbsp. cilantro, fresh chopped
1 1/2 tsp. salt
1 tsp. turmeric
1 tsp. curry powder (or more to taste)
1/2 tsp. chili powder (optional)
2 tsp. coconut, shredded
4 medium tomatoes or 1 can tomatoes
2 Tbsp. yogurt or sour cream
8 eggs, hard boiled and warm

Directions

1

For 4 people.
2

Heat the butter and fry the chopped onions slowly.
3

Add all the spices, salt and coconut.
4

Mix well and fry slowly 2 to 3 minutes.
5

Then add the sliced tomatoes.
6

Stir this as you add the yogurt or sour cream.
7

Let this simmer for 3 to 5 minutes.
8

Then cut the warm, hard boiled eggs and add them to the curry.
9

(Try to keep the yolks and whites together.)
10

With a spoon, cover the eggs with the curry; put the lid on and allow the curry to simmer for 10 minutes.
11

Place in a serving dish and serve hot with rice or Rice Pulao.