South Asia — Muslim traditions
Egg Curry
Coconut, poppy seed and cashews come together in this South Asian curry, fragrant with ginger and chilli and cooked in a pan. Finish with corriander leaves.
45 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 25 min · Cook 20 min · 45 min total
- easy
- 1
Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside. Heat oil in a skillet.
- 2
Add the chopped onion and saute. Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
- 3
Add 1 big cup of water. Cook on low flame for 5 minutes. Break eggs into it. Cover. Allow to cook on low flame for 5 minutes.
- 4
Turn each egg carefully and allow it to cook for another 5 minutes on low flame. Garnish with corriander leaves and serve hot with hot rotis.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
