Egg Curry in Coconut Milk (Mootay Molee)
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| Recommended By Chef |
| 0:10 To Prep |
| 0:30 To Cook |
| 4 Servings |
| Tips About Recipe |
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2 Comments
Oil for frying
1 large onion, finely sliced
2 cloves garlic, crushed
1-inch fresh root ginger, finely minced
4 green chills, slit lengthwise
4 cloves
1-inch stick cinnamon
1- level teaspoon turmeric powder
10 oz. thick coconut milk (see page 7) Salt to taste
6 hard-boiled eggs
How to make Egg Curry in Coconut Milk (Mootay Molee)
METHOD:
1. Heat some oil in a saucepan and lightly fry the onion.
2. Add the garlic, ginger, chillies, cloves and cinnamon.
3. Fry for 2-3 minutes. Add turmeric and cook for a further two minutes.
4. Add coconut milk and salt, bring to the boil then simmer uncovered, until gravy is thick.
5. Cut eggs in half lengthwise and add to gravy, heat thoroughly and serve.
6. Note: Preparation time 10 minutes, Cooking time To 30 minutes, serve 4.
How to Make Egg Curry with Coconut Milk (Summarized Method):
- Heat oil in a pan and fry the onions slightly.
- Now add spices: add garlic, ginger, chillies, cloves and cinnamon.
- Fry for 2 to 3 minutes and then add turmeric and cook for 2 minutes more.
- Then add coconut milk and salt and then boil it. Then simmer it uncovered until gravy becomes
thicker.
- Halve the eggs lengthwise, add to gravy and heat it.
- Delicious Egg curry with coconut milk recipe is ready. Serve hot and enjoy.
Posted By:
shumaila, Lahore
Wow, what a lovely dish egg curry in coconut milk (mootay molee) recipe is.. This is the first time when I searched its recipe, because before it was my sister who used to make lots of indian recipes for whole family members but now she is married.
This looks something unique and delicious. I have a tin of coconut milk I got bought by my husband for making a kheer, since then it has not been used in any other recipe. I will make this recipe and use coconut milk. It must be delicious food, I am going to try and be back to share about its taste.