Golden Egg Curry With Coconut Milk Recipe

About this recipe

A rich and creamy egg curry cooked with aromatic spices and coconut milk, perfect for a comforting dinner.

Ingredients

• 200 ml Coconut Milk
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 45 g Garam Masala
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Heat vegetable oil in a pan and add mustard seeds until they start to splutter.
2. 2. Add curry leaves, chopped onion, and green chili; sauté until onions turn golden brown.
3. 3. Mix in ginger-garlic paste and cook for 1-2 minutes until fragrant.
4. 4. Add chopped tomatoes and cook until softened and oil separates from the mixture.
5. 5. Stir in turmeric powder, red chili powder, coriander powder, and garam masala; cook for 1 minute.
6. 6. Pour coconut milk and water into the pan, stirring to combine the flavors.
7. 7. Add salt and bring the curry to a gentle simmer for 5 minutes.
8. 8. Make small slits in the hard-boiled eggs and gently place them into the curry.
9. 9. Simmer the eggs in the curry for another 5-7 minutes, allowing them to absorb the flavors.
10. 10. Adjust salt and spices as needed and turn off the heat.
11. 11. Garnish with fresh coriander leaves before serving.