Egg curry with Coconut milk

 Egg curry with Coconut milk

Ingredients

Eggs                                                                                                        4 (boiled)

Thin coconut milk                                                                                 1 & 1/2 cup

Thick coconut milk                                                                                   3/4 cup

Onion                                                                                                   2 (medium)

Ginger-Garlic paste                                                                                    1 tsp

Coriander powder                                                                                      2 tsp

Chilli powder                                                                                              2 tsp

Turmeric powder                                                                                     1/2 tsp

Cumin powder                                                                                          1 tsp

Chicken masala                                                                                       2 tbsp

Garam masala                                                                                           1 tsp

Fennel seeds                                                                                           1/2 tsp

Cumin seeds                                                                                           1/2 tsp

Salt                                                                                                         To taste

Oil                                                                                                            3 tbsp

Curry leaves                                                                                            A sprig

Coriander leaves                                                                                  To Garnish

Preparation

Boil the eggs and keep aside.

Take a kadai, heat 2 tbsp oil, add fennel seeds and cumin seeds.

When it splutters, add onions (coarsely chopped), curry leaves, saute well till it turns golden brown.

Add ginger-garlic paste and when the raw smell leaves, add the masala powders one by one and mix well.

Add one more tbsp of oil, saute this too well till the oil separates.

Now add thin coconut milk and half cup of water and salt, mix well. Let it boil for 5 minutes, stir it.

Slice the boiled eggs and add to the gravy.

When it is ready (check salt and spice), add thick coconut milk.

Garnish it with fresh coriander leaves.