QL Egg Coconut Curry

Recipe by

Made With QL Eggs

QL D'Fresh Eggs

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Details

Add a little spice to the way you cook eggs! Curry’s always been a Malaysian classic, and one way to savour aromatic curry is with some eggs.

Make this warm and comforting QL Egg curry recipe to serve with rice. It is a mild curry rather than a spicy one, as the green chillies in the dish are more for adding flavour than heat.

Preparation time10 minutes

Cooking time20 minutes

Servings3

Ingredients

2 tbsp oil

½ tsp cumin seeds

½ tsp mustard seeds

1 cup chopped onions

3- 4 green chillies, slit length wise

5-6 curry leaves

1 tsp ginger-garlic paste

3 - 4 tomatoes, blended to a puree

4 tbsp curry powder

1 tsp black pepper powder

2 tbsp roasted coconut paste (kerisik)

2 tbsp coriander leaves

3QL D'Fresh eggs

Water

Salt to taste

Extra coriander and mint leaves as garnish

Method

Heat the oil in a pot, add the cumin seeds and mustard seeds and heat until the mustard seeds pop.
Add chopped onions, green chillies and curry leaves and sauté for few minutes until the onions are soft.
Add ginger-garlic paste and sauté.
Add the tomato puree and sauté until the tomatoes have separated with the oil.
Add curry powder and black pepper, simmer until the curry is well-cooked.
Add roasted coconut paste and cook for a few minutes more.
Add coriander leaves and mix.
Add water to achieve the desired gravy consistency. Season to taste with salt.
Add the eggs one by one and simmer, covered, for 10 – 15 minutes until the eggs are cooked and yolks are still runny. Garnish with coriander and mint leaves. Serve hot.