Monday, August 7, 2017

Egg Kurma | Egg Curry with coconut Masala | Egg Curry

Egg Kurma , an easy egg curry made from coconut masala. This Egg kurma is my recent favorite curry to have with any pulao or ghee rice and i love the intense coconut flavor of the curry.  As i grew up eating lot of coconut based dish, i'm kind of addicted to it and i prefer them more than onion & tomato based curries. Now you knew why there are lot of coconut based dishes in my space. Now coming to today's recipe, it's very mild and can be prepared in 20 mins if you have hard boiled eggs and it goes well with both rice and roti,but i prefer with rice over roti. 

Egg Kurma

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Boiled Eggs - 3 
Onion(small) - 1
Tomato(small) - 1
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Coriander leaves - few
To Grind 1
Ginger - 1/2 inch piece
Garlic - 3
Green chili -1
To Grind 2
Grated Coconut - 1/4 cup(tightly packed)
Cashews - 4
Fennel seed - 1/2 tsp

Slice the eggs vertically into half, then cut the onions into thin slices and tomato into small pieces. Heat a kadai with coconut oil, add cinnamon,cloves & cardamom, let it fry in oil for 30 secs, then add the onions and saute till it becomes translucent.Add tomatoes and curry and saute for 1 mins, then grind the ingredients listed under "To Grind 1" into coarse paste and add, saute till the raw smell leaves.In the mean time, grind the ingredients listed under "To Grind 2" into smooth paste with the help of water and add into onion tomato masala. Add enough water and stir it well.Add turmeric powder & salt, bring into boil and let it be in low flame for 10 mins, finally add the eggs and switch off the flame.Garnish with coriander leaves and it's ready to serve.
  • After the eggs are added into the gravy, immediately switch off the flame to avoid overcooking of eggs.
  • You  can add a tsp of poppy seed to grind along with coconut to make more thicker gravy.
  • If you have ginger garlic paste, add a tsp of it and grind chilies alone into coarse paste.
  • If you want more flavor,add a tsp of garam masala at the end .
  • Coconut oil gives great flavor to this kurma, so highly recommend to use it.

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