Coconut Egg Curry Recipe (Nariel Anda Curry)

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Are you a perfect foodie and look for new recipes all the time? The wait is over as now you can locate recipes that you love the most. Find the Coconut Egg Curry (Nariel anda Cu Read More

Are you a perfect foodie and look for new recipes all the time? The wait is over as now you can locate recipes that you love the most. Find the Coconut Egg Curry (Nariel anda Curry) posted along with the ingredients and method. Give your valuable feedback in this regard. Hide

INGREDIENTS

1 lb. tomatoes

½ pint (U.S. 11 cups) water

1 large onion 1 clove garlic Oil for frying

1 tablespoon ground almonds

1 teaspoon chilli powder

1 teaspoon turmeric powder

1 teaspoon ground coriander seeds

¼ teaspoon ground ginger

1 green chilli, sliced lengthwise

2 oz. creamed coconut

1 bay leaf

1 dessertspoon gram flour or cornflour

Salt to taste

6-8 hard-boiled eggs

METHOD

Cook tomatoes in the water for a few minutes or till soft. Drain, pass through a sieve and set aside. Slice onion and crush garlic. Heat a little oil and fry onion till brown. Add almonds, chilli powder, turmeric, coriander, ginger, chilli and garlic. Fry, stir till browned. Put in sieved tomatoes, coconut and bay leaf and bring to the boil. Stir in the gram flour and lower heat. Season with salt and simmer gently for 30 minutes till thickened. If too thick add a little more water. Halve and add the eggs. Cook for five minutes more and serve with nan or roti.

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