Name: Cashew and Coconut Egg Curry recipe by Krishna Priya at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Eggs - 2 (Boiled); For curry paste :; Ginger - 1 inch; Garlic - 1 full peeled; Green chillies - 4; Coconut - 1/4 of medium sized coconut; Cashews - 10; Tomato - 2; Coriander - 5 to 10 strands; Fennel seeds - 1 teaspoon; For frying:; Oil - 1 tablespoon; Mustard seeds - 1 teaspoon; Fennel seeds - 1 teaspoon; Cloves - 2; Cinnamon - 1 inch stick; Elaichi - 1

ABOUT Cashew and Coconut Egg Curry RECIPE

A spicy creamy twist to the regular egg curry to give a rich flavour.

Ingredients Serving: 2

Eggs - 2 (Boiled)
For curry paste :
Ginger - 1 inch
Garlic - 1 full peeled
Green chillies - 4
Coconut - 1/4 of medium sized coconut
Cashews - 10
Tomato - 2
Coriander - 5 to 10 strands
Fennel seeds - 1 teaspoon
For frying:
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Cloves - 2
Cinnamon - 1 inch stick
Elaichi - 1

Instructions

Take all the ingredients for the curry paste in a mixie jar and grind to a smooth paste.
In a kadai heat oil, add mustard seeds, fennel seeds, cinnamon, cloves and elaichi. Allow it to splutter.
Add in the ground mixture and fry till the raw smell leaves. Add some water and let it boil till it gets cooked and thickens.
Cut boiled eggs into 2 or 4 pieces and add it to the curry and remove from the heat.
Serve hot with roti or rice.

Similar Recipes