Egg Kurma Curry Recipe

The goodness of coconut makes any dish flavorful. Egg curry cooked in a coconut based curry enhances the flavors and is best paired with roti or rice.

Nutritional info

ingredients
1 No.(60.0 gm) Egg
ingredients
1/2 Cup(71.0 ml) Coconut Milk
ingredients
1/2 Tsp(3.0 gm) Ginger Garlic Paste
ingredients
2 No.(2.0 gm) Almond
ingredients
1/4 Cup(29.0 gm) Onion (Julienne)
ingredients
2 Tbsp(25.0 gm) Tomato (Chopped)
ingredients
1/2 Tsp(1.0 gm) Khas Khas
ingredients
2 No.(3.0 gm) Cashewnut
ingredients
1/2 Tsp(2.0 gm) Watermelon Seeds
ingredients
1 Stick(0.25 gm) Cinnamon
ingredients
2 No.(0.18 gm) Black Pepper
ingredients
1/4 Tsp(0.59 gm) Jeera
ingredients
1 No.(0.3 gm) Bay Leaf
ingredients
1 No.(2.0 gm) Black Elaichi
ingredients
1/2 Tsp(1.0 gm) Red Chilly Powder
ingredients
1/8 Tsp(0.29 gm) Haldi
ingredients
1 Tsp(2.0 gm) Dhania Powder
ingredients
1 Tsp(2.0 gm) Green Chilli (Chopped)
ingredients
1/4 Tsp(1.0 gm) Salt
ingredients
1.5 Tsp(5.0 ml) Oil
ingredients
As Required(100.0 ml) Water
  • Prepreparation,

  • Blend together 1/4th cup julienne onions, 2 almonds, 2 cashewnuts, 1/2 tsp khas khas and 1/2 tsp watermelon seeds into a paste. Keep aside.

  • Boil 1 egg and keep aside.

  • For egg,

  • Take a kadhai and heat 1/2 tsp oil.

  • Shallow fry the boiled egg.

  • When the egg turns golden brown, sprinkle 1/8th tsp salt, 1/4th tsp red chilly powder and mix well.

  • For gravy,

  • In the same kadhai, heat the remaining oil.

  • Add 1/4th tsp jeera, 1 cinnamon stick, 2 whole pepper corns, 1 black elichi, 1 bay leaf, 1/2 tsp ginger garlic paste, 2 tbsp tomato puree, 1 tsp green chilli, 1 tsp dhania powder, 1/8th tsp haldi, 1/4th tsp red chilly powder and mix well.

  • Add a little water and let it to simmer.

  • When it begins to simmer, add the blended paste, 1/8th tsp salt, 1/2 cup coconut milk and allow it to simmer for 2 minutes.

  • Then add shallow fried boiled egg and allow to cook for a minute.

  • Serve hot with paratha or naan.