Egg Curry

This is nice simple curry which I have cooked several times.  The recipe was adapted from Faridah Begum shared in the local newspaper.  The curry base is also suitable for cooking seafood [fish/prawns and squids].

Ingredients

Eggs [any number - I cooked 4 eggs]

2 tbsp fish curry powder

1 tbsp kurma curry powder [I replace with 1 tsp each of cumin and fennel powder]

salt to taste

1 onion - sliced

1 sprig curry leaves

1/2 tbsp fenugreek or halba

1-2 tbsp cooking oil

1 cup water

1 cup coconut milk or milk or yoghurt

1 tomato - cut into wedges

1 green chilli - halved and seeded

some coriander leaves- cut into 1 inch lengths

1. Mix both curry powders and salt with some water into a paste.
2. Heat oil in a pot, saute onions, fenugreek and curry leaves until aromatic.  Add in curry paste.
   
   
   
   
3. Fry until oil separates, pour in water and milk.  Bring to boil.
4. Break one egg at a time into a small bowl.  Slide each egg into the curry from the sides of the pot.
   
   
   
   
5. Reduce heat and let the eggs cook for about 3-5 minutes before stirring the curry.
6. Add in the tomatoes and chilli.  Simmer for another 1-2 minutes.  Add in the coriander leaves.
   
   
   
   
7. Serve with rice.

I'm linking this post to 

Little Thumbs Up August Theme - Eggs organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Baby Sumo of Eat Your Heart Out