Good morning to all my Hive friends!

An egg curry is a beloved dish that combines the richness of spices with the wholesome goodness of eggs, making it both flavorful and nutritious. Whether it's a busy weekday or a relaxing weekend, this dish can be easily prepared using common kitchen ingredients like onions, garlic, tomatoes, and a blend of spices. It pairs perfectly with rice, roti, bread, or even string hoppers, offering a hearty and satisfying meal for the whole family. Let’s take a look at how to prepare this delightful and comforting dish!

Required Ingredients...

🍀 3 Egg.
🍀 curry leaves.
🍀 An onion.
🍀 About 4 cloves of garlic.
🍀 2 green chilies or fish chilies
🍀 2 or 3 cinnamon sticks.
🍀 1 Cup of coconut milk.
🍀 Salt as needed.
🍀 1 teaspoon of meat curry powder.
🍀 1/2 teaspoon of curry powder.
🍀 1 teaspoon of chilli powder.
🍀 1/2 Teaspoon of fenugreek seed.
🍀 1/2 Teaspoon of turmeric powder.
🍀 2 Tablespoon of coconut oil.

Method of making....

First, wash and clean the onions, garlic, and dried chilies thoroughly, then slice them thinly.

Before preparing this recipe, the eggs should first be boiled. Then, cut the boiled eggs in half and set them aside.

Next, place a pan on the stove and add about 2 tablespoons of coconut oil. Once the oil is heated, add fenugreek seeds, chopped garlic, curry leaves, and cinnamon. Mix everything well.

Next, add chili powder, turmeric powder, meat curry powder, curry powder, and salt. Mix everything thoroughly to combine the spices well.

Next, add coconut milk to the mixture and stir well. Then, add the pieces of dried chili and cook for about 2 minutes while gently stirring to blend the flavors.

With its creamy texture and perfectly cooked eggs soaking up the flavors of the curry, this dish is a wonderful addition to your mealtime. It brings warmth, taste, and nourishment in every bite. Serve it hot and enjoy the comforting experience of a homemade egg curry that’s both healthy and deeply flavourful.
Happy cooking!
Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .