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Coconut Egg Curry

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Egg preparation in coconut curry.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Coconut Egg Curry

Main Ingredients

Coconut milk, Eggs

Cuisine

Kerala

Course

Main Course-Egg

Level Of Cooking

Medium

Calories

264.9

Carbohydrates

9.9

Protein

9.68

Fat

22.3

Fibers

0.8

Ingredients

  • Coconut milk
    3/4 cup
  • Eggs boiled
    5
  • Oil
    3 tablespoons
  • Onions
    2 medium
  • Curry leaves
    8-10
  • Turmeric powder
    1/4 teaspoon
  • Coriander powder
    1 teaspoon
  • Red chilli powder
    1 teaspoon
  • Ginger-garlic paste
    1 tablespoon
  • Tamarind pulp
    1 tablespoon
  • Salt
    to taste
  • Sweet Corn
    1/4 cup
  • Fresh coriander leaves
    a few

Method

Step 1


Heat oil in a non stick pan. Chop onions in a chopper and add it to the pan and sauté till golden.

Step 2


Add curry leaves and continue to sauté for 2 minutes more.

Step 3


Add turmeric powder and coriander powder and mix well.

Step 4


Add red chilli powder and ginger-garlic paste and mix well and sauté till fragrant.

Step 5


Add 1 cup water and mix. Cook the gravy for 2-3 minutes.

Step 6


Add tamarind pulp and salt and mix well. Simmer for 3-4 minutes.

Step 7


Transfer into a bowl and blend with a hand blender till smooth. Transfer it back into the pan.

Step 8


Add coconut milk and mix well and simmer for 1 minute.

Step 9


Halve the eggs vertically and remove the yolks. Fill up the holes with corn.

Step 10


Pour the gravy into a serving dish, place the egg halves over the gravy.

Step 11


Garnish with coriander leaves and serve hot.

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