Eggs in Coconut Gravy

Here is an egg curry which my hubby loves the most. If you are in a hurry to prepare something yummy in a quick time, this is the one, provided you have instant coconut milk handy. I like this really spicy to offset the coconut milk's sweetness, but you may always adjust the spice level as required.

Eggs in Coconut Gravy

Ingredients

3 eggs hard boiled, peeled, cut into halves

2 tbsp oil

1/4 tsp fenugreek seeds

1 small tomato chopped

1 cup coconut milk (or 3 tbsp coconut milk powder with 1 cup water)

For paste

2 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder (as per taste)

1 tsp fennel seeds powder (dry roast and crush fennel seeds)

1/2 tsp garam masala

1/4 tsp turmeric powder

1 tsp minced ginger and garlic

salt to taste

Method

• Make a paste out of all the ingredients by adding little water. 
• Heat oil in a pan, add fenugreek seeds. Then add the masala paste, and fry till the raw flavor is gone. Adding water to the dry powders helps in not burning them. 
• Now add chopped tomatoes and cook covered until they turn mushy. 
• Add coconut milk and simmer for 3-4 min. Check the seasoning and add chopped coriander.
• Gently slide in egg halves with the yolks exposed to the top. Carefully use the spoon after adding the eggs, or  try shaking the pan instead.
• Let it simmer covered for 2-3 min more. Remove form heat and let it set for some time to absorb all the flavors.

Eggs in Coconut Gravy