Coconut Egg Curry Egg Curry In Roasted Coconut Gravy Recipes
COCONUT EGG CURRY - EGG CURRY IN ROASTED COCONUT GRAVY
Steps:
- Heat up the 10ml coconut oil in the pan, and add grated coconut, red chillies, and roast them for 3-4 minutes on slow to medium heat. Take them out of pan and keep aside.
- Now in the same pan heat up 10 ml of oil and add curry leaves and garlic and ginger, followed by onion and tomatoes as well as green chillies.
- Cook all of these for 6-7 minutes over slow heat till tomatoes are cooked.
- Take the pan off the heat.
- Let the mix cool a bit and then add coconut chilli mix and this cooked masala in same blender along with 1/2 cup of water, salt, 1/4 tsp turmeric powder and grind to a smooth paste.
- Cook this masala n the same pan till it is well sauteed and starts to leave the sides of the pan.
- Add 1.5 cup of water along with this ground masala paste, bring it to boil.
- When gravy is boiling, cut the boiled eggs into halves and add to the curry. Switch off the heat and ladle it out in a serving bowl.
- Garnish with chopped coriander/cilantro leaves.
- Serve hot with some bajra roti or paratha.
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- Heat oil in a pan and add in the cinnamon, cloves and fennel seeds. Sauté for a few seconds. Add in the garlic, ginger, green chillies, curry leaves and chopped onions. Sauté for a few minutes till the onions are soft. Add in the fresh shredded coconut and sauté till the coconut is nicely roasted and brown. Make sure to roast the coconut on a low flame so it does not burn. Once the coconut is nicely roasted and brown, add in the turmeric powder, coriander powder, black pepper powder and red chilli powder. After adding the spice powders, switch off the flame. Sauté for a few seconds. Make sure not to burn the spices. Remove from heat and let the mixture cool to room temperature. Transfer the mixture to the mixie and add in a cup of water. Grind everything to a very smooth paste. Set aside.
- Heat coconut oil in a kadai and add in mustard seeds and curry leaves. Add in the dried red chillies. Let the mustard seeds crackle. Add in the sliced shallots. Sauté for a couple of minutes. Add in the finely chopped tomatoes and salt. Also add a big pinch of sugar. Cover the pan with a lid and cook the tomatoes on a medium flame until soft and mushy. Add in the ground paste. Add 2 cups of water. Cover the pan with a lid and cook for 15 minutes on a medium flame. After 15 minutes, add in the boiled eggs and let it simmer in the curry for a couple of minutes. Add in the coriander leaves and remove from flame.
COCONUT EGG CURRY | MY HEART BEETS
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4.9/5 (10)Estimated Reading Time 3 mins
- Melt coconut oil in a deep skillet or dutch oven and add mustard seeds. When the seeds start to splutter, add dried red chilies, onions, and slit Serrano pepper(s).
- After about 10 minutes or once the onions soften, add turmeric, salt, black pepper, meat masala and curry leaves and stir-fry for a minute.
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