Egg curry with coconut milk

Egg curry with coconut milk

This curry is good when it  served with appam, chapathi, idiyappam ,puttu etc.It can be used with steamed rice as well.This recipe is  very easy to make.

Ingredients and Measurements Used

• 3 Eggs(cooked and peeled )
  
• 4-5-Green chilies(Sliced)
  
• 1 inch-Ginger(Cut into small cubes)
  
• 2 cup- Coconut milk(1 1/2 cup thin Coconut milk and 1/2 cup thick Coconut milk)
  
• 10-Curry leaves
  
• 1/2 tsp-Turmeric powder
  
• 2 tsp-Coriander powder
  
• 1no- Onion
  
• 1no-Tomato(cut into small cubes)
  
• 2 tsp- Coconut oil
  
• Salt as required

Method

1. Boil Eggs and keep it aside.
2. In a pan or mud pot ,heat oil and add green chilies,ginger ,curry leaves and sliced onions and saute until onions turn light brown.
3. Now add turmeric powder and saute for 30 seconds .
4. Then add coriander powder and saute for 15 seconds.
5. After that add the chopped tomatoes and mix well.
6. Cover the pan until the tomatoes are done. 
7. Then add the thin coconut milk and simmer it for 4-5 minutes until it reduced to 1/3 of it's volume.
8. Now mix the curry with thick coconut milk and eggs and turn off the flame as soon as it boils.
9. Top it up with some curry leaves and transfer the curry to a serving bowl.
10. Yummy egg curry is ready!