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Egg Curry

Egg Curry

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp oil, divided
1 large onion, coarsely chopped
1 handful desiccated coconut
1 tsp cayenne pepper
1 tsp paprika
1 tsp coriander powder
1 tsp cumin powder
1 tsp cinnamon powder
½ tsp. clove powder
2 bay leaves
1 large ripened tomato
6 large 'Boiled' eggs, shelled
Salt to taste
1 handful roasted peanuts, slightly salted
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Let's Make It
Heat a large pan over medium – high flame and add 1 tbsp of oil. When the oil is hot enough add onion and sauté till medium to dark brown. Remove onions and transfer to a medium sized bowl.
Add coconut in the pan and toss it till you smell the aroma / 1 minute / light yellow in color. Transfer this to the bowl containing roasted onions.
Add cayenne pepper, paprika, coriander, cumin, cinnamon, and clove and toss it in the pan for a minute. Add this to onion and coconut mixture. Puree all of these ingredients in a blender adding enough water. Keep the consistency pulpy.
Add the remaining oil to the pan and heat the oil for 2 minutes. Add bay leaves, the onion base mixture and the tomatoes. Bring the mix to a boil over a medium flame. Add boiled eggs and salt to taste.
Garnish the egg curry with chopped cilantro. Serve with Jasmine rice on the side.
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