Ingredients

• 5 - boiled eggs
• 1 - big onion chopped finely
• 1 cup - tomato puree
• 1 cup - coconut milk
• 1 tsp - ginger garlic paste
• Salt to taste
• 1 tsp - red chilli powder
• Juice - of 1 lemon
• 3 - bay leaves
• 1 tsp - turmeric
• 1/4 tsp - cumin seeds
• 1 tsp - garam masala
• 2 tbsp - oil
• Chopped coriander to garnish

How to Make Egg Curry in Coconut Milk

• Boil the eggs and keep them aside to cool.
• Heat oil in a saucepan and add cumin seeds, bay leaves and ginger-garlic paste. Saute for a few minute.
• Then add the chopped onions and fry till golden brown.
• Now add the tomato puree and a little water and saute over a medium flame for 5-7 mins.
• Add the remaining spices - turmeric and red chilli powder, garam masala, and salt
• Add the coconut milk.
• Keep stirring continuously while adding the milk
• Once it starts boiling, lower the flame and cook covered for some time.
• Remove the shell and cut each egg into quarters or halves.
• Remove the yolk from the centre and mix with the curry.
• Now place the eggs in a serving dish and pour the curry on top.
• Garnish with chopped coriander and serve hot with jeera rice.