Saturday, August 14, 2010


(Serves 2-3)

This is a very simple recipe, very easy to put together but an absolute hit. This is another way of enriching the insipid quick fix egg curry. The cooking time is under fifteen minutes so this is a must try. If you don’t have coconut milk you can use two tablespoons of scraped coconut, mixed with four tablespoons of cream instead. Do not forget to leave your comments when you try this recipe. Happy cooking!


  • Egg: 4, boiled
  • Oil: 2 tablespoons
  • Onions: 1 small finely chopped
  • Garlic: 3-4 cloves
  • Coriander leaves: 1 cup
  • Green chillies: 1
  • Cumin powder: 1 teaspoon
  • Tomato ketchup: 2 tablespoons
  • Red chilli powder: 1 teaspoon
  • Coconut milk: ½ cup
  • Salt: to taste


Grind coriander leaves, green chilli and garlic into a smooth paste.
Boil eggs, peel and cut them into halves.


Heat oil in a pan and add the chopped onions. Sauté till translucent and add cumin powder and red chilli powder. After about one minute add the ketchup and the coriander leaves paste. Sauté over high heat for two minutes and add half a cup of water. Reduce heat and simmer till oil separates. Adjust salt and pour in coconut milk. Give it a stir and turn off heat. Pour the sauce over the eggs and garnish with coriander leaves. Serve hot with steamed rice. 

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