Whole Eggs In Coconut Masala (egg Molee)
This aromatic coconut egg curry is a delightful blend of spices and textures, creating a rich and flavorful dish that is sure to impress your taste buds. The velvety coconut milk combined with the warmth of turmeric and Kashmiri chilli powder provides a luscious sauce that perfectly coats the tender eggs. Garnished with fresh coriander and a sprinkling of garam masala, this dish is best served alongside fluffy basmati rice for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 3 tbsp mustard oil or vegetable oil
- 6 free-range eggs
- 1 tsp ground turmeric
- 1 tsp Kashmiri chilli powder
- 400ml/14fl oz coconut milk
- 2 medium red onions
- 4cm/1½in fresh root ginger
- 3 fresh green chillies
- ½ tsp salt
- 1 tsp sugar
- handful of coriander
- ½ tsp garam masala
- boiled basmati rice
Instructions
- Heat the oil in a heavy-based saucepan or karahi over a medium heat, add the whole eggs and fry for 1â2 minutes, or until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds. Stir in the coconut milk and bring to a simmer.
- Add the onions, ginger, chillies and salt, and simmer for five minutes, or until the coconut milk has reduced in volume by half and the onions are just softened, adding a splash of water if it becomes too thick. Stir in the sugar and coriander and sprinkle with garam masala. Halve the eggs, and serve with rice.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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