Egg Drop Curry
This golden-brown hearty egg curry is perfect to serve with hot steamed rice. A quick and delicious curry makes an amazing weeknight dinner.
Ingredients
- 3 nos Eggs
- 2 nos Onions
- 1/2 cup Freshly grated coconut
- 1/2 tsp Cumin seeds
- 1 tbsp Ginger-garlic paste
- 2 tbsp Oil vegetable oil
- 1 tsp Coriander powder
- 1 tsp Red chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- 2-3 cups Water
- 1 tsp Salt as per taste
- 1/2 cup Fresh coriander leaves to garnish
Instructions
How To Make Curry Base
- Take a pan over high heat and add 1 tbsp of oil.
- Once oil is hot enough, add 1 roughly chopped onion into it and turn heat to medium.
- Once onion starts changing the colour, add grated coconut into the pan.
- Keep stirring everything together.
- Once coconut start to turn brown, switch off the heat.
- Let mixture cool down to room temperature.
- Once cool down, blitz it into fine thick paste.
How to Make Egg Curry
- In a same pan add 1 tbsp of oil and turn on the high heat.
- Once oil is hot, add cumin seeds into the pan and let them sizzle for few seconds.
- Tip-in finely chopped onions into the pan. Turn heat to medium and gently fry for about 5 minutes.
- When onions are softened, add ginger garlic paste along with powdered spices ie, turmeric, coriander & red chilli powders.
- Gently mix everything together, if required deglaze the pan with water.
- Stir it all to combine for 3-5 minutes.
- Add prepared coconut-onion paste to the pan.
- Combine everything well.
- Season with salt.
- Add 2-3 cups of water, turn heat to medium-high.
- Let it cook for 5-8 minutes.
- While curry is bubbling, add chopped coriander into it.
- Combine it well and let it cook for another 2 minutes or so.
- Crack the eggs into the pan, add garam masala and cover the lid.
- Turn heat to medium and allow it cook.
- Eggs will take another 7-10 minutes to cook.
- Once oil start separating out from the pan and eggs are cooked. Turn off the heat.
- Add more freshly chopped coriander over the top, if liked.
- Egg drop curry is ready to serve.
Notes
- You can use all the prepared curry paste or save some for next use. This time, I have used about 3/4 cup of prepared curry paste.
- Adjust the water as per required consistency.
- Use of fresh coriander is option but it gives wonderful freshness to the recipe.