Egg curry (മുട്ട കറി)

This the first post from me for a curry with eggs. I thought it will be very complicated and is difficult to prepare an egg curry. After finishing this curry and having it along with paalappam, it became one of the most satisfied curry for me. Here we go with ingredients

Egg - 3
Onion - 2 medium size
Tomato - 1 medium size
Green chilli - 2 medium size
Ginger garlic paste - 2 tea spoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
mustard seeds - 1/2 teaspoon
coconut oil - 2 table spoon
Curry leaves - 4-5
Salt - 2 tea spoon
Thin coconut milk - 1 cup
Thick coconut milk - 1/4 cup (If you have no other way to prepare a coconut milk, grate coconut in a plate, take a part of it and put it in a mixer, add enough water and mix it to get thin coconut milk and add little water to remaining grated coconut and mix it to get thick coconut milk.)

Make boiled eggs (click here to see how o prepare boiled eggs). Cut each boiled egg into two vertically.
Cut onions into two halves and make slices of it. Similarly cut tomato too. Cut green chillies vertically into 2.
Heat oil in a pan. Add mustard seeds, after it stops spluttering saute onions in it. Add curry leaves and green chillies to it.
Add ginger garlic paste and tomato to it and cook it for another 2-3 minutes.
Add spice powders to it and cook for another 2 minutes.
Add thin coconut milk and salt, stir it well
Add boiled eggs to the pan and let it cook for another 5 minutes.
Add thick coconut milk, stir it and turn off the stove.

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