Scrambled Egg Curry Recipe
Scrambled Egg Curry is a mildly spiced Kerala style egg curry in coconut milk , gets ready under 30 minutes . Serve it for quick lunch or dinner with malbar parota , roti or dosa.
Servings 3 people
Calories 337kcal
Ingredients
- 1.5 tablespoon Coconut oil
- 4 no’s Eggs
- 2 no’s onion medium size , chopped
- ½ teaspoon garlic miced
- ½ teaspoon ginger grated
- 2 no’s green chillies chopped
- 1 no tomato medium size chopped
- 2 sprigs curry leaves
- 1 tablespoon coriander leaves
- 1 cup Coconut Milk thick
- ½ cup water
- ¼ teaspoon turmeric powder
- ½ teaspoon chilli powder
- ¼ teaspoon garam masala
- 1 teaspoon black pepper powder
- Salt to taste
Instructions
- Heat coconut oil in a pan , add curry leaves, minced garlic , grated ginger , green chillies and chopped onions.
- Saute until raw smell of onion goes off and turns translucent.
- Add chopped tomatoes , ½ teaspoon of salt and sauté until tomatoes tuns mushy.
- Add turmeric powder, chilli powder and garam masala.
- Mix well everything and move everything to one side making some space in pan.
- To this break open 4 eggs and scramble eggs .
- Add 1 cup of thick coconut milk and ½ cup of water. And salt to taste .
- Cover and keep on simmer until coconut milk thickens slightly and reaches desired consistency
- Turn off the stove, add black pepper powder and chopped coriander leaves .
- Stir well everything and serve hot with dosa, chapati , rice or phulka.
Video
Nutrition
Calories: 337kcal