Coconut Egg Curry With Red Rice Recipe

About this recipe

A rich and aromatic coconut curry featuring boiled eggs, paired with nutty red rice for a satisfying and wholesome dinner.

Ingredients

• - Red Rice - Konkan
• 6 pcs White Eggs
• 200 ml Coconut Milk
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Jeera
• - Coconut Oil
• 100 g Salt
• - Coriander Powder

Instructions

1. 1. Rinse the red rice thoroughly and soak it in water for 30 minutes.
2. 2. Boil the eggs for 10 minutes, then peel and set them aside.
3. 3. Heat coconut oil in a pan and add cumin seeds until they splutter.
4. 4. Finely chop onions, garlic, ginger, and green chilies, then sauté them in the pan until golden brown.
5. 5. Add chopped tomatoes and cook until they soften into a thick paste.
6. 6. Stir in turmeric powder, red chili powder, and coriander powder, cooking for 2 minutes.
7. 7. Pour in coconut milk and simmer for 5 minutes to combine flavors.
8. 8. Slice the boiled eggs in half and gently place them into the curry.
9. 9. Cook the curry on low heat for another 5 minutes, allowing the eggs to absorb the flavors.
10. 10. Meanwhile, cook the soaked red rice in boiling water for 15 minutes or until tender.
11. 11. Drain the rice and fluff it with a fork before serving.
12. 12. Garnish the curry with freshly chopped coriander leaves.
13. 13. Serve the coconut egg curry alongside warm red rice.