Egg Curry With Coconut Milk

Egg Curry With Coconut Milk. Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. Cook over medium heat for 5 minutes, stirring in between.

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Add thin coconut milk, salt required along with turmeric powder, black pepper powder and garam masala powder. Oil, tamarind, turmeric powder, chopped onion, dry red chilies and 6 more. In a pan, add coconut oil.

Take A Few Pieces Of Fresh Coconut, Will Grind It In Blender With Some Water.

Cook over medium heat for 5 minutes, stirring in between. Transfer to a vessel and place in cold water for perfectly hard boiled eggs. 1 ½ cups or more water.

Bay Leaves, Ginger, Kasoori Methi, Corriander, Garam Masala, Ground Clove And 15 More.

Then will add 2 onions cut into pieces and fry it. To hard boil eggs perfectly, add eggs to a pot and fill it with water till it covers the eggs.bring it to a boil and switch off the flame. Melt coconut oil in a deep skillet or dutch oven and add mustard seeds.

Hard Boil The Eggs, Peel And Keep Aside.

Serve hot immediately with parotta, chapati, roti, appam. Let it simmer for a min or two. Add the chopped onions, ginger garlic paste and the green chillies.

In A Pan, Add Coconut Oil.

Add thick coconut milk, curry leaves and crushed pepper. Sauté well for a couple of minutes till the onions turn slightly golden brown in color. Add ginger garlic paste and mix until the raw smell goes away.

Cook For 1 Minute Over Low Heat.

Take care not to break them while you do this. Add salt required for the onions and fry until translucent. Now, tip in the remaining diluted coconut milk and simmer for a minute on low flame.