Eggs – 8 No.s
Oil – 100 Ml
Mustard Seeds – ½ teaspoon
Finely chopped Onion – ¼ Kg
Cumin Seeds- ½ teaspoon
Ginger and Garlic Paste – 1 ½ teaspoon
Chilli Powder – 1 teaspoon
Green Chilli – 4 No.s
Turmeric Powder – ¼ teaspoon
Garam Masala – 1 teaspoon
Medium Sized Tomato – 5 No.s
Finely chopped Coriander leaves
Salt – 1 teaspoon (to taste)
Preparation of Coconut Milk
Grind the coconut and filter it. – First Milk – 50 ml
Again, grind the coconut and filter it. – Second Milk – 50ml
Method of Preparation
Step 1 – Boil the eggs and peel off the shells.
Step 2 – Grind ginger garlic paste, and 1 big sized onion fitinely. Also grind the tomatoes separately.
Step 3 – Heat 75 ml of oil in a pan. Add mustard, cumin seeds, chopped onions, green chillies and curry leaves, then fry till it becomes golden colour.
Step 4 – Add the grinded ginger garlic paste and onion to it and keep cooking till the oil separates out from the mixture.
Step 5 – Now add chilli powder and turmeric powder to the mixture and fry it. Then add the tomato puree (grinded tomatoes) to it and cook till the oil separates out from the mixture.
Step 6 – Add the second coconut milk and boil it well.
Step 7 – Take a fry pan and add the remaining oil and add ¼ teaspoon turmeric powder to it.
Step 8 – Cut the boiled eggs into half and fry it on the pan till it becomes golden colour.
Step 9 – Now add the fried eggs to the boiling curry. Then add the first coconut milk, 1 spoon of garam masala and coriander leaves to the curry.
Your Fried Egg Curry is ready!