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Broken Egg Curry

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Ingredients

Adjust Servings:
2 inches ginger
2 garlic cloves
2 onions chopped
2 tablespoons ghee
1 lb tomatoes skinned and chopped
1 bunch coriander leaves chopped
4 fresh green chilies chopped
salt to taste
3 cups coconut milk
6 eggs

Nutritional information

1365.7
Calories
602 g
Calories From Fat
67 g
Total Fat
54.3 g
Saturated Fat
393.9 mg
Cholesterol
279.1 mg
Sodium
178.5 g
Carbs
5.5 g
Dietary Fiber
163.3 g
Sugars
20.2 g
Protein
654g
Serving Size

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Broken Egg Curry

Features:
    Cuisine:

    Tantalizing! This was like eggs poached in salsa, but with coconut milk thrown in. The coconut taste was distinct but not overbearing, and we were pleased. used sweet Korean chiles as I was unsure how spicy this would come out; they were extremely mild, so we would opt for jalapenos next time (we are cautiously working our way up the heat scale). My photos show 1) the skillet just after the eggs were dropped in, 2) the skillet just prior to serving, and 3) served with Green Jasmine Rice on the plate. As the eggs sank into the sauce, it became difficult to tell how done the eggs were; make sure that any visible white is fully set before serving. We ate all of the eggs, but saved the remainder of the delicious sauce for a future meal. If you want the sauce to congeal more, you might mix 1 tablespoon of cornstarch in the cilantro/chillie/coconut milk mixture before adding to the skillet. Thank you for sharing this recipe! Made for The Wild Bunch of ZWT8 for its visit in India.

    • 45 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Broken Egg Curry,From Poultry Advisor (a magazine) published in Bangalore, 1970. Posted for ZWT.,Tantalizing! This was like eggs poached in salsa, but with coconut milk thrown in. The coconut taste was distinct but not overbearing, and we were pleased. used sweet Korean chiles as I was unsure how spicy this would come out; they were extremely mild, so we would opt for jalapenos next time (we are cautiously working our way up the heat scale). My photos show 1) the skillet just after the eggs were dropped in, 2) the skillet just prior to serving, and 3) served with Green Jasmine Rice on the plate. As the eggs sank into the sauce, it became difficult to tell how done the eggs were; make sure that any visible white is fully set before serving. We ate all of the eggs, but saved the remainder of the delicious sauce for a future meal. If you want the sauce to congeal more, you might mix 1 tablespoon of cornstarch in the cilantro/chillie/coconut milk mixture before adding to the skillet. Thank you for sharing this recipe! Made for The Wild Bunch of ZWT8 for its visit in India.


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    Steps

    1
    Done

    Grind Ginger and Garlic Together to Make a Paste.

    2
    Done

    Fry Onions in Ghee Until Golden.

    3
    Done

    Add Ginger/Garlic Paste and Tomatoes and Let Simmer Until Tomatoes Are Pulpy.

    4
    Done

    Add Coriander, Chiles, Salt, and Coconut Milk.

    5
    Done

    Increase the Heat.

    6
    Done

    Let the Curry Come to Boil.

    7
    Done

    Then Break the Eggs Into the Curry and Do not Stir.

    8
    Done

    When the Eggs Set the Curry Is Ready. Serve With Rice.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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