Notes
- For a smoother curry, run the curry base through an immersion blender before adding the coconut milk and eggs.
Coconut Egg Curry
0
Ratings
|
Leave a Rating
Ingredients
3 tbsp canola oil
1/2 tsp nigella seeds
1 sprig curry leaves
1 cup finely diced onion
1 1/4 tsp ginger paste
1 tsp garlic paste
3/4 tsp salt
1 1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 cup water
1 can full-fat coconut milk
4 egg hard-boiled, or 6 eggs if desired
Optional garnishes: drizzle of coconut milk, chopped cilantro, sliced green chilies
Nutritional Facts
Amount Per Serving
436 Calories
Fat
40 g
Saturated fat
22 g
Sodium
580 mg
Sugar
6 g
Protein
10 g
Directions
-
Heat the oil in a sauté pan on medium-high heat. Once it shimmers, add the nigella seeds and curry leaves. They will sizzle when they hit the oil.
-
Add the onion. Sauté, stirring occasionally, until the edges turn golden.
-
Add the ginger and garlic pastes. Sauté for 30 to 45 seconds or until the pastes lose their ‘raw’ smell.
-
Lower the heat to medium. Add the salt, red chili powder and turmeric. Sauté for 30 seconds, then add a splash of water to ensure the spices don’t burn.
-
Bring the curry to a boil. Cover and simmer for 10 minutes.
-
Add the coconut milk and eggs and bring to a boil. Taste and adjust the seasonings as desired.
-
Garnish with a small drizzle of additional coconut milk, and chopped cilantro, curry leaves, and sliced green chilies.