MALAYSIAN EGG CURRY

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MALAYSIAN EGG CURRY

Ingredients
1. Boiled eggs 4 cut into half.
2. Onion sliced 1
3. Green Chilies 5
4. Ginger garlic paste 1 tsp
5. Turmeric powder 1/4 tsp
6. Chili Powder (BABAS)1 tbsp.
7. Coriander Powder 1 tsp
8. Meat curry powder (BABAS) 1 tbsp.
9. Fish curry powder (BABAS) 1tbsp 
10.Pepper powder 1tsp
11. Fennel seeds 1tsp
12. Cumin seeds 1tsp
13. Mustard seeds 1tsp
14. Curry leaves 1 sprig
15. Tomato 1 medium diced
16. Coconut milk 2 tbsp. (optional)
17. Cloves 2
18. Cinnamon Stick

Preparations
1. Heat oil in a pan. Add mustard seeds, cumin, fennel , clove and cinnamon saute well.
2.  Add onion, green chilies and curry leaves and saute until onion become golden brown.
3. Add ginger garlic paste and saute until fragrant.
4. Add tomato and salt to taste. Saute and cover the lid for 10 minutes.
5. Add all the masala powders and roast until fragrant. Add hot water according to your gravy needs. Cover the lids and let it cook for 15 minutes in medium heat.
6.  Add the boil and de-shell eggs into the pan and mix well . Cover the lid and let it simmer with low heat. This to allow the masala to mix well with the curry powders and brings in the flavor of the gravy. Add coconut milk (optional)
7.  Serve with hot rice or chapatti

Tips.
Add water in large saucepan and boil it. Once boiled add salt and eggs into the saucepan. This procedure to ensure the shell doesn't stick to the egg when de-shelling.

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