Spicy egg curry

Name: Spicy egg curry
Cuisine: Pakistani
Ingredients: 4 chopped tomato; 2 onion; 4 green chilli; 1 inch ginger; 3/4 teaspoon powdered turmeric; 3/4 teaspoon red chilli powder; 1 1/2 teaspoon coriander powder; 1 teaspoon tamarind paste; 1 handful curry leaves; 1/4 cup refined oil; 1 cinnamon stick; 1 teaspoon black mustard seeds; 100 mililitre coconut milk; 1 handful chopped coriander leaves; 2 pinches salt

Sheeba Saeed RAO @cook_18304890

#6weeks competition #6thweek

Sheeba Saeed RAO @cook_18304890

#6weeks competition #6thweek

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Ingredients

4chopped tomato
2onion
4green chilli
1 inchginger
3/4 teaspoonpowdered turmeric
3/4 teaspoonred chilli powder
1 1/2 teaspooncoriander powder
1 teaspoontamarind paste
1 handfulcurry leaves
1/4 cuprefined oil
1cinnamon stick
1 teaspoonblack mustard seeds
100mililitre coconut milk
1 handfulchopped coriander leaves
2 pinchessalt

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Steps

1

Step 1
To prepare this mouth-watering Spicy Egg Curry, heat oil in a heavy-bottomed pan over medium flame. Add the mustard seeds and fry them for few seconds. Once they start to splutter, add the onions and saute until they turn slightly pinkish in hue. Now add the cinnamon and chopped green chillies. Fry for a minute or two. Add the chopped tomatoes and cook for 10 minutes.
2

Boiled-egg
Step 2
Add the ginger, turmeric powder, red chilli powder, coriander powder and stir-fry for a minute. Cook these spices until the oil starts to separate. Add the tamarind paste and 1 cup of water. Simmer for a minute or two
3

Step 3
Add the coconut milk, salt and curry leaves. Stir well and simmer for a minute. Add the eggs and simmer for 3 to 5 minutes over low flame. Stir gently ensuring the eggs stay intact. Garnish with coriander leaves. To make the garnishing more aromat, fry curry leaves, crush and add it to the egg recipe, this makes it even more delicious and flavoursome. Serve with hot rice or chapati or as a side dish with dosas