Red Egg Curry

A bright egg curry which attracts both your eyes and palate. This curry can be made under 15 minutes with minimum ingredients and in maximum flavor! 


Ingredients

• Eggs                                 - 4
• Oil                                   - 3 tbsp
• Onions                             - 3 medium sliced
• Tomato                            - 1 big sliced
• Ginger and garlic              - 1 tsp each chopped
• Kashmiri chilli powder      - 1tsp
• Turmeric powder             -  1/4 tsp
• Green chilly                     - 1 chopped
• Tomato sauce                   - 3/4 tsp
• Fennel seeds(Perumjeerakam)- 1 tsp crushed
• Coconut milk                   -  1 cup
• Salt
• Curry leaves   

Boil eggs for 9 minutes. After they cool, peel off the shells. Heat a pan. Add oil, onion, ginger green chilli and garlic. Once the  onion is soft and transparent add tomato, chili powder, turmeric powder and salt. Saute  this for 5 minutes until the tomato is cooked properly. Cut the eggs in half and add this along with coconut milk and let it simmer in med flame for 2-3 minutes. Finally add crushed fennel seeds and tomato sauce. Switch off the flame, and garnish with curry leaves.

Do Note: 

The fiery red color of the dish comes from the Kashmiri chilli powder. Coconut milk can be used fresh or from coconut milk powder.