EGG DROP CURRY WITH COCONUT MILK

EGG DROP CURRY WITH COCONUT MILK

Egg drop curry with coconut milk is a flavorful curry with tomatoes, spices, and egg. This curry goes well with rice and chapati, easy and simple to make in 30 minutes.

Indian Egg Recipes:

Indian egg recipes are spicy and flavorful. There are the variety of egg recipes in Indian cuisine like egg pepper fry, egg kheema, egg curry, egg tomato burji, egg paratha, egg thokku and bread omelette. All these recipes are simple and easy to make in just a few minutes. Egg drop curry is more similar to egg curry but with simple changes. You can make this curry in thirty minutes with a few ingredients.

Smart Cooking Tips:

1. Make sure to cook the eggs with gravy over a low flame for at least 15 minutes. This helps to make a flavorful curry.

2. Avoid adding more amount of water in this curry. This curry should be in a slightly thick gravy consistency.

3. Cook the tomatoes until soft and mushy. Otherwise, the curry tastes raw tomato flavor.

How to serve egg drop curry?

Serve egg drop curry with rice or chapati.

EGG DROP CURRY WITH COCONUT MILK

Egg drop curry with coconut milk is a flavorful curry with tomatoes, spices, and egg. This curry goes well with rice and chapati, easy and simple to minutes. 

• 4 no EGGS
• 4 no ROMA TOMATO
• 1 cup ONION CHOPPED
• 3 tbsp OIL
• 1 tsp GINGER GARLIC PASTE
• 0.25 tsp TURMERIC GROUND
• 0.50 tbsp RED CHILI POWDER
• 1 tbsp CORIANDER POWDER
• 0.50 cup COCONUT MILK
• 1 tsp FENNEL SEED

1. In a sauce pan heat oil, add fennel seeds, chopped onion and cook until the onion becomes soft.

2. Add turmeric powder, mix well and cook until the turmeric powder loses its raw smell.

3. Add ginger garlic paste, mix well and cook until the ginger garlic paste loses its raw smell.

4. Add chopped tomatoes, salt and cook until the tomatoes become soft and mushy.

5. Add red chili powder, coriander powder, salt, little amount of water and cook for 3 – 4 minutes until the curry becomes slightly thick. Keep stirring to avoid the tomatoes from getting burned.

6. Add coconut milk and bring the curry to a boil. Reduce the heat to low and crack open the eggs on the curry. Cover and cook over a low heat for 15 minutes or until the eggs get cooked thoroughly. Garnish with chopped coriander leaves and serve.

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