Bull's Eye Curry

As I was typing this recipe, I was feeling kind of strange. Now why was it? I just couldn't make out. Typing ginger and garlic paste with green chillies and turmeric, all of a sudden seemed to be like rocket science to me. Not being able to do away with the awry feeling, I just closed the typing window and browsed through my published posts list. Ah, no wonder!!! Would you believe that the last curry that I have posted on this blog was more than a month ago! I was truly flabbergasted... for a family, who has curry in some form or  the other, this sounds really unacceptable! But to say the least and to be honest, I have been experimenting less on the main course and just cooking what I know, and that explains the long silence in that category. I guess I got to break that mould and post some delectable curries, just to make all you feel that all I eat is NOT cakes and sweets, and biriyanis, of course!!! Hehe... and thankfully, I have a few in my drafts, so you can see some delicious curries coming up soon.

Egg is something I go to when I don't want anything fancy. Easily accepted by the kids and the men, eggs make my life easier. This is one egg curry that I run to when my head hardly functions and my body equally gives up. It is so easy to make, really mild and goes so well with bread that you don't have to think of making anything to go with it. I am really thankful to Shabs for sharing this gem of a recipe, which I have cooked so many times - really lost count of it - and everybody has loved it each time...



Ingredients:

3 large eggs
1 tbsp coconut oil
1 tsp mustard seeds
1 large onion, sliced
1 sprig curry leaves
2 green chillies, slit
1/2 tsp ginger paste
1/2 tsp garlic paste
1/4 tsp turmeric powder
1 small tomato, chopped
1 cup thick coconut milk
1/4 tsp garam masala powder
Salt to taste

Method:

Heat oil in a saucepan, splutter mustard seeds. Add the onion, curry leaves and green chillies and saute till translucent. Add the ginger and garlic pastes and cook till the raw smell is gone. Add the turmeric and cook for another couple of minutes. Lower the heat to minimum, pour in the coconut milk and add the tomatoes.

As the curry starts to simmer, break in the eggs at different spots. Allow the eggs to get cooked. Do not stir the pan, only swirl the pan if necessary. Once cooked, add salt and sprinkle the garam masala and cook for a couple of minutes. Serve warm with rice or even bread - such a comfort meal!