Egg Curry with Spicy Coconut Milk Gravy!

Want to cook an egg curry with a twist? Then this egg curry with spicy coconut milk gravy is the one to try out.

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The use of coconut cream or malai (the thick coconut milk) makes the curry taste really special. There’s just a hint of sweetness that further enhances the taste. Developed on the lines of the famed and popular Chingrir Malai curry, I have adjusted this curry to suit the egg.

This curry is best had with hot fragrant rice.

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Egg Malai Curry                              Serves 3 to 6

(Egg Curry with Spicy Coconut Milk Gravy)

Ingredients:

Boiled & shelled eggs – 6 nos

Potatoes (cut into large pieces) – 3 medium sized

Onion(grated and drained) – 2 to 3 tblsp

Tomato paste – ¼ cup

Coconut cream or thick coconut milk – 1/3 cup

Ginger(grated) – 1 tsp

Garlic (grated) – ¾  tsp

Green chilies – 2 whole

Sugar – 1 ½ tsp

Salt – to taste

Ghee – 1 tsp

Mustard oil – 2 to 3 tblsp

For TEMPERING:

Cumin seeds – ¼ tsp

Cinnamon stick – 1

For the SPICE MIX

Coriander powder – 1 ¼ tsp

Kashmiri Red chili powder – ½ tsp or to taste

Cumin powder – ½ tsp

Turmeric powder – ½  tsp

Garam Masala Powder – ½ tsp

Method:

1.    For the SPICE MIX: add in all the ingredients into a bowl. Add in ¼ cup of water and mix well. Keep aside.

2.    Heat the mustard oil in a pan. Fry the boiled eggs till they are golden brown. Remove and keep aside.

3.    Fry the potatoes till golden brown. Keep aside.

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4.     Use the ingredients For TEMPERING to temper the same oil. Add in the onion and fry till the raw smell goes away. Lower the heat and add in the ginger garlic. Cook briefly.

5.    Pour in the SPICE MIX, wash the bowl with a little water and add it in. Mix well and let it simmer on low heat. Add in the tomato paste. Cook till the oil starts separating.

6.    Add in the fired potatoes and the green chillies whole. Season with sugar and salt. Cover and cook on low heat for 5 mins. Check to see the doneness of the potatoes. Cook for longer if required.

7.    Pour in 1 to 1 ¼ cups of water to form the gravy. Mix well and bring to a boil. Lower the heat and add in the eggs. Coat them with the gravy.

8.    Add in the coconut milk or cream and mix. Bring to a boil. Turn off the heat. Add in a teaspoon of ghee and mix it in.

9.    Drizzle some thick coconut milk or coconut cream over the curry. Garnish with coriander and serve hot with rice.

© Rinki’s Kitchen