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.
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.