Golden Egg Curry With Fluffy Rice Recipe

About this recipe

A rich and flavorful egg curry simmered in aromatic spices, paired with perfectly cooked basmati rice for a satisfying lunch.

Ingredients

• 6 pcs White Eggs
• 1 kg Basmati Rice
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 20 g Turmeric Powder
• - Red Chilli
• - Coriander Powder
• 45 g Garam Masala
• 200 ml Coconut Milk
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Boil the eggs for 10 minutes, peel them, and set aside.
2. 2. Rinse the basmati rice and cook it in 2 cups of water until fluffy, then set aside.
3. 3. Heat oil in a pan and add mustard seeds; let them splutter, then add curry leaves.
4. 4. Chop onions, tomatoes, garlic, and ginger finely, and sauté them in the pan until golden brown.
5. 5. Add turmeric, red chili powder, coriander powder, and garam masala, and cook for 2 minutes to release their aroma.
6. 6. Stir in the coconut milk and simmer the mixture for 5 minutes, stirring occasionally.
7. 7. Add the boiled eggs to the curry and coat them well with the sauce; simmer for another 5 minutes.
8. 8. Adjust salt and spice level as needed, then turn off the heat.
9. 9. Serve the egg curry alongside the fluffy rice, garnished with fresh coriander if desired.