Egg drop curry made with coconut milk is a simple preparation for the days you want to fix a quick lunch or dinner. It is a good change from the usual curry made with boiled eggs. This way the eggs absorb the spice flavours while simmering and really taste very delicious. This curry can be served with rotis or rice and you can adjust the gravy accordingly.
This recipe is for the A-Z Recipe Challenge and the alphabet for this month is "E"
Eggs .... 4
Onions ... 2 cups (very finely chopped or grated)
Tomatoes .. 1-2
Coconut milk .. 1 cup (I made from 25 gms of coconut milk powder dissolved in water)
Coriander leaves ... handful
Ginger .... 1 tsp (grated)
Garlic .... 1 tsp (crushed)
Cloves ... 4
Bay leaf ... 1
Cinnamon .. 1 small piece
Fennel seeds .. 1/2 tsp
Salt ............ to taste
Turmeric powder .. 1/2 tsp
Cumin powder ...... 1/2 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Coriander powder ,... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ........................... 4-5 tbsps
Heat oil in a pan and add the mentioned whole spices.
Saute until translucent. Add the finely chopped tomatoes.Stir fry until the tomato is cooked.
Add the salt and spice powders mentioned in the list.
Saute until the masalas are blended with the onions. Add some coriander leaves.
Now it is time to add the coconut milk.
Keep stirring until it starts to boil. Add little water as needed for the gravy.
Dish them out and serve with rice or rotis.