Egg Curry

Name: Egg Curry
Ingredients: 3 Eggs; 1 White Onion; 2 tablespoons Canola oil; 2 Ginger slices; 5 Curry leaves; 1/2 teaspoon Mustard seeds; 1/2 teaspoon Fennel seeds; 1/4 teaspoon Turmeric; 1/4 teaspoon Chile powder; 1/2 teaspoon Coriander powder; 1/2 teaspoon Kosher salt; 1 cup Coconut milk; 1/2 cup Cilantro

13 ingredients

8 steps

Ingredients

3 Eggs
1 White Onion
2 tablespoons Canola oil
2 Ginger slices
5 Curry leaves
1/2 teaspoon Mustard seeds
1/2 teaspoon Fennel seeds
1/4 teaspoon Turmeric
1/4 teaspoon Chile powder
1/2 teaspoon Coriander powder
1/2 teaspoon Kosher salt
1 cup Coconut milk
1/2 cup Cilantro

Directions

1

Hardboil eggs by placing them a saucepan, cover with cold water and cook for 10 minutes till done. Drain eggs, cool and peel them .
2

Peel and chop onion into small dice.
3

Heat canola oil in a saucepan . When the oil shimmers, add mustard and fennel seeds. Let the seeds splutter for 10 seconds, then add ginger, curry leaves and onions. Saute onions for 5 minutes till translucent and soft.
4

Sprinkle in powdered spices, salt and stir to mix.
5

Add coconut milk and bring to a low boil.
6

Cut eggs vertically in half and slide them into curry. Let eggs simmer for a few minutes.
7

Garnish with cilantro and serve .
8

Egg curry to arrives very well with a bowl of hot cooked rice.