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Thattukadai Egg Curry Recipe
A very simple egg curry which taste amazing and is very easy to make as well. This fish curry is one of my favorite and is super delicious.
5
from 1 vote
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Author:
Aarthi
Ingredients
▢
Coconut Oil - 4 tblsp
▢
Fennel Seeds / Sombu / Saunf - 1 tsp
▢
Cinnamon / Pattai - 1 piece
▢
Cardamom / Yelakai - 4
▢
Cloves
/ Krambu - 4
▢
Bay Leaf - 1
▢
Kal Paasi - 2 piece
▢
Dry Red Chillies - 2
▢
Onion - 3 large sliced thinly
▢
Ginger Garlic Paste - 1 tblsp
▢
Tomato - 2 chopped finely
▢
Kashmiri chilli powder - 1 tblsp
▢
Coriander Powder - 2 tblsp
▢
Cumin Powder - 2 tsp
▢
Garam Masala Powder - 1 tsp
▢
Water as needed
▢
Chicken Stock Cube or Veg Stock Cube - 1
▢
Egg - 4 to 5 boiled
▢
Coriander Leaves - 3 tblsp chopped finely
Instructions
▢
Heat oil in a kadai. Add in whole spices and let them sizzle.
▢
Add in onions and saute for few mins.
▢
Cover and cook till onion is wilted.
▢
Add ginger garlic paste and saute for a min,.
▢
Add in spice powders and salt. Cook for 2 mins. Add water and cook till oil separates.
▢
Add in tomatoes and cook till mushy.
▢
Add in water, stock cube and mix well.
▢
Add in boiled eggs and simmer for 10 mins.
▢
Add coriander leaves and mix well.
▢
Serve.
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