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| Egg Curry |
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| Written by Sharmini | |
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Ingredients • Onion 1big • Tomato 1 • Ginger ½ inch (minced) • Garlic 1 big • Green chilli 1 • Coriander leaves afew • Eggs 4 • Mustard seeds 1 tsp. • Coriander powder 3 tspfull • Paprika 1tspfull • Turmeric powder ½ tsp. • Garam masala ½ tsp. • Fennel seed powder ½ tsp. • Coconut cream 1 carton (250 ml) • Water ½-1 cup • Salt to taste • Oil 2 tsp. Method • Heat oil in a saucepan, add mustard seed, onion, ginger, garlic and green chilli. Sauté till onions are browned. • Mix paprika, turmeric powder, garam masala powder, and fennel seed powder in a bowl adding a little water to make a smooth paste. Add to the onions and stir until the lovely aroma appears. • Next add the tomato pieces and salt. Keep stirring till the paste leaves the side of the dish. • Add the coconut milk and a little water if necessary. When it starts boiling, break the eggs into the pan (like bull’s eye). • Sprinkle chopped coriander leaves on it. • Cover and cook on a low flame for 10 minutes. (Until egg is well cooked). • Delicious with oopamavu |
