Egg coconut masala curry (egg moilee)

1. 1

   Heat the vegetable oil in a heavy-based saucepan or karahi over medium heat. Add the whole eggs and fry for 1-2 minutes until lightly coloured, then add the turmeric and chilli powder and cook for another 30 seconds.

   2 min

2. 2

   Stir in the coconut milk and bring to a simmer. Add the onions, ginger, chillies, and salt, and simmer for about 5 minutes, or until the coconut milk has reduced by half and the onions are just softened (add a splash of water if it becomes too thick).

   5 min

3. 3

   Stir in the sugar and coriander, then sprinkle with garam masala. Halve the eggs and serve with cooked basmati rice.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.