Egg kurma is a popular Indian curry dish with a coconut base. In this dish I have used boiled eggs which will taste amazing in the thick curry. Adding coconut to the curry always adds the rich flavour and also gives a denser consistency to the gravy which I love.
It goes well with rice or any Indian bread. Hope you like it!
Things you need:
- Eggs boiled – 4 nos
- Onions – 3 medium
- Tomatoes – 2 small
- To grind:
- Dry red chillies – 3
- Coriander seeds – 1.5 tbsp
- Fennel seeds- 1 tsp
- Cardamom – 3
- Coconut fresh – 1/2 cup or dry coconut – 3 tbsp
- Ginger garlic paste- 2 tbsp
- Turmeric powder – 1 tsp
- Curry leaves – few
- Cardamom – 3
- Cinnamon stick – 1 crushed
- Fennel seeds- 1 tsp
- Salt to taste
- Oil – 1/4 cup – 1/2 cup as required
- Coriander leaves – to garnish
Please watch the video below for the method:
The Homechef 