Egg Curry with Cauliflower

Name: Egg Curry with Cauliflower
Cuisine: American
Ingredients: 3-4 tbsp vegetable oil; 1/2 tsp mixture of spices (Halba campur); 4 cloves garlic, minced; 1 -inch ginger, minced; 1 medium onion, sliced; 1 medium tomatoes; 2 stems of curry leaves; 1 tbsp fish curry powder; 1/2 tsp turmeric powder; 1 cup water; 1 teaspoon salt; 2 medium potatoes; 2 birds eye chilli (to taste preference); 1 cup tamarind juice; 1 1/2 cup thin coconut milk; 1/2 cauliflower cut in to florets; 3 eggs; 1 cup F&N evaporated milk (low fat),; 1 medium onion,; 1 medium tomato,; 1 stalk curry leaves,; 1 green chili,; 1/2 cup thin coconut milk,; 1/4 tsp turmeric powder,

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Seethi`s Delight @seethis_delight

Malaysia

Eggs are a very good source of inexpensive, high-quality protein. Eggs are also rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper. White eggs tend to get all the credit when it comes to egg protein. No matter how you cook an egg—poached, omelet, scrambled, fried, and hard-boiled—it will have about 6.3 grams of protein per large egg. This variation of egg curry is made using cauliflower, potato, coconut milk, evaporated low fat milk tamarind water, onion, ginger, garlic, onion and tomatoes along with eggs and that`s how you get the delicious curry. This is the quick meal recipe and a spicy dish too, however, if you wish to make less spicy, you can reduce the birds eye chillies or remove it. Egg curry is a popular Indian curry which is best enjoyed with plain rice or breads.

Stay Happy and Stay healthy.

3-4 tbspvegetable oil
1/2 tspmixture of spices (Halba campur)
4 clovesgarlic, minced
1-inch ginger, minced
1medium onion, sliced
1medium tomatoes
2stems of curry leaves
1 tbspfish curry powder
1/2 tspturmeric powder
1 cupwater
1 teaspoonsalt
2medium potatoes
2birds eye chilli (to taste preference)
1 cuptamarind juice
1 1/2 cupthin coconut milk
1/2cauliflower cut in to florets
3eggs
Lastly added mixed ingredients:
1 cupF&N evaporated milk (low fat),
1medium onion,
1medium tomato,
1stalk curry leaves,
1green chili,
1/2 cupthin coconut milk,
1/4 tspturmeric powder,

Cooking Instructions

1

Heat oil in a pot. Add mixture of spices. When mixture of spices splutter, add minced garlic, ginger, onion, tomatoes and curry leaves.
2

Saute ingredients till it turns light brown. Then add the fish curry powder and turmeric powder. Give it a stir and add water.
3

Stir well and add salt. Let oil separates. You can add potatoes while waiting for the oil separates.
4

Once oil seprates, can add tamarind water and coconut milk.
5

Let it boil till gravy gets thick. Then add cauliflower and birds eye chilies.
6

Next add the mixed ingredients in to the boiling gravy and bring to boil again.
7

Then break an eggs and drop it directly and gently, into the curry. Repeat this for other eggs and make sure to leave some space between the eggs.
8

Do not stir gravy. Cover and let the eggs get cooked in medium heat until it fully cooked.
9

The tasty curry can be served 30 minutes later.

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Written by

Seethi`s Delight @seethis_delight

on August 27, 2020 08:15

Malaysia

Cooking which is done with care, is always an act of love and I love to share my cooking experiences with everyone.FOLLOW ME ON;YOUTUBE: https://www.youtube.com/@SeethisDelightFACEBOOK: https://www.facebook.com/seethisdelightINSTAGRAM: https://www.instagram.com/seethis_delight/COOKPAD: https://cookpad.wasmer.app/us/users/25938798