Egg curry with Coconut Milk

Konaseema is one of the most beautiful place in East Godavari of Andhra State. Paddy fields, Mango groves, Clumps of Coconut tress, greenery everywhere and not but not least tasty food. In East Godavari, we have lots of coconut trees and use coconut a lot in making curries, fries and sweets. We make paste out of coconut, cashews, poppy seeds and use this paste in making Non-vegetarian curries and in vegetarian masala curries to give rich taste and sprinkle coconut in fry recipes. We use fresh or dry coconut directly than using coconut milk. According to my knowledge, along with fresh coconut, coconut milk is also used mostly in Malayali cuisine and coconut milk in some Asian countries in making curries and soups. But due to food globalization, we all started adopting food habits of other regions and countries and giving local food a new twist. Coconut milk got fame and everyone started using it in many ways in their food to give a mark to their recipes with rich taste. 

Today's recipe is Egg curry using coconut milk. I love my Mom's egg curry using milk. I made a slight change and added coconut milk instead of milk.  

Serves : 3 to 4
Prep Time : 10 Minutes
Cook Time : 25 Minutes

Ingredients:

• Eggs - 4
• Onions - 2, finely chopped
• Green chilies - 4 or to taste, slit lengthwise
• Coconut milk - 1 cup
• Ginger-garlic paste - 2 tsp
• Garam masala or Egg masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Curry leaves - 1 spring
• Coriander leaves - 2 tbsp, chopped
• Oil - 1 tbsp

Preparation:

• Boil sufficient water in a pot to cook eggs. While water is boiling, add eggs and cook for 7 to 10 minutes and let them cool and remove the shell and keep aside.
• Heat oil in a pan, add curry leaves, green chilies fry for few seconds.
• Add onions, turmeric powder and little salt. Mix and cook till onion turn golden brown.
• Add ginger-garlic paste and cook till there is no raw smell.
• Add coconut milk, salt, garam masala and cook till a boil and add eggs and cook till oil oozes out.
• Garnish with coriander leaves and serve with rice.