Egg Curry In Coconut Milk

Ingredients:

• 4 boiled eggs
• 2 tomatoes, chopped
• 1 onion, sliced lengthwise
• 2 green chillies, slit lengthwise
• 2 garlic cloves, minced
• 1" ginger, minced
• 1 tsp. turmeric powder
• 2 tsps. chillie powder
• 1 tsp. masala powder
• 2 tsps. coriander powder
• 2 tsps. fresh black pepper
• 2 cups coconut milk
• 1 Tbsp. Canola or Olive oil
• 1 tsp. curry leaves
• 1 Tbsp. chopped coriander
• Salt to taste
  
  

Method:
Boil eggs, shell and set aside.

Take a heavy bottomed pan, add oil. Sauté the onions, green chillies, garlic and ginger. Add tomatoes, turmeric, chillie powder and coriander powder. Mix well and let it simmer for 8 minutes. Add coconut milk, cover and cook for about 5 minutes. If it is too thick and some water.

Add the masala powder, black pepper and salt. Finally sprinkle the curry leaves and coriander leaves.

Serve with rice or Indian breads.

^ Please contact me for any of these ingredients or utensils.