Coconut Egg Curry With Jeera Rice Recipe

About this recipe

A creamy coconut-based egg curry paired with fragrant jeera rice, offering a rich yet balanced flavor profile perfect for dinner.

Ingredients

• 6 pcs White Eggs
• 200 ml Coconut Milk
• 200 ml Mustard Oil
• - Baby Tomatoes
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Jeera
• 1 kg Basmati Rice
• 1pc Watermelon
• - Coriander Powder
• 100 g Salt

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Heat oil in a pan and fry cumin seeds until aromatic.
3. 3. Add finely chopped onions and sauté until golden brown.
4. 4. Mix in ginger garlic paste and cook for 2 minutes until fragrant.
5. 5. Add chopped tomatoes and cook until soft and mushy.
6. 6. Stir in turmeric, red chili, coriander powder, and garam masala, cooking for 2 minutes.
7. 7. Pour in coconut milk, season with salt, and simmer for 5 minutes.
8. 8. Add boiled eggs to the curry and coat them well in the sauce.
9. 9. Meanwhile, rinse basmati rice and cook it with water and salt until fluffy.
10. 10. Garnish the curry with fresh coriander leaves and serve alongside the jeera rice.