Heres an egg curry i tried out inspired by the Egg Curry recipe from Rasheeda:
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
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