Egg Roce Curry

Egg roce curry is prepared by adding boiled eggs to a coconut milk based gravy. It is a flavourful dish which can be enjoyed with rice, appams, parotta and chapathi

Course Accompaniment

Cuisine Kerala, Mangalorean

Keyword Coconut Milk, Curry, Egg, Egg Curry

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 231kcal

Author Shireen Sequeira

Ingredients

5-6 eggs
2 medium onions finely chopped
1 green chilli finely chopped
1/2 inch ginger finely chopped
4 cloves garlic finely chopped
1 large tomato chopped
1 sprig curry leaves
1/2 tsp red chilli powder adjust to taste
1/4 tsp turmeric
2 heaped tsps coriander powder
1 cup thick coconut milk *see notes
salt to taste
Oil for frying about 1 tbsp

Instructions

Fill a pan with sufficient water and place the eggs in it. The water should cover the eggs. Keep over high flame & boil for 15 minutes. Remove from flame. Discard hot water, rinse the eggs in cold water & remove the shells. Cut the eggs lengthwise into halves. Set aside
In a wok or wide bottomed pan heat some oil and toss in the chopped onions & curry leaves & fry till they turn translucent. Toss in the ginger, garlic & green chillies and fry.
Add the chopped tomatoes and salt and fry till they turn a bit mushy.
Add the powders - chilli, turmeric & coriander and fry on a low flame till the oil leaves the sides
Add the coconut milk and allow it to boil. Lower flame & check the salt. Add more if required
Gently add the halved eggs and cover them with the gravy & simmer for 2-3 minutes
Garnish with chopped coriander & serve hot with white rice

Notes

You can make coconut milk by dissolving 3 tbsps coconut milk powder in 1 cup warm water

Nutrition