No protein in your fridge? Make this easy South Indian style egg curry with coconut.
Egg kurma is one of the easiest curries you can make for chapathi, rice, naan, paratha or any bread of your choice.
Chop onions, garlic and ginger. Blend them into a smooth paste.
Step 1: Make onion paste
Heat oil in a wok. Saute bay leaf and the blended onion paste. Stir until browned.
Step 2: Make the gravy
Roiughly chop tomatoes and make a puree. Add the puree to the wok and saute. Cook until water evaporates and the mixture becomes thick.
Add the spices: chilli powder, coriander powder, turmeric, garam masala, salt and pepper. Stir for a couple of minutes.
Add half a cup of water to the onion tomato mixture. Mix and bring it to a boil. Reduce the flame and cover. Simmer for about 5 to 7 minutes.
Blend together: fresh grated coconut, cashewnuts, cumin seeds, fennel seeds and water. Make a smooth paste.
Step 3: Make coconut paste
Add the blended spice-coconut paste to the simmering gravy. Mix well and simmer for another couple of minutes.
Boil and halve the eggs. Gently place them in the gravy and stir. Turn off the flame and add lemon juice.
Step 4: Add eggs
Garnish with chopped coriander and mint leaves. (Learn the secret to make perfectly boiled and easy-to-peel eggs by clicking the button below. It takes you directly to the section:)
Enjoy your delicious egg kurma with chapathi, paratha or rice! Get the recipe by clicking the button below:
Another recipe that works for a quick dinner/ brunch is the egg keema masala. Get the recipe by clicking the button below:
Love eggs? Try this
an Indian-style egg fry recipe in which boiled eggs are fried with a mix of delicious spices.