Egg Curry

Eggs (any number)
1 onion – sliced
1 sprig curry leaves
2 teaspoons fenugreek seeds or halba
1 tablespoon cooking oil
Salt to taste
2 tablespoons fish curry powder
1 tablespoon kurma curry powder
1 cup milk or coconut cream
1 cup water
1 tomato- cut into wedges
2 green chillies – halved and seeded
Coriander leaves – washed and cut into 5cm lengths.

In a pot, heat up the cooking oil and add the fenugreek seeds, onions and curry leaves. Fry until aromatic, then add the curry powders and salt and a little water to form a paste. When the paste leaves the sides of the pot and oil surfaces, add the coconut cream or milk and water and let the curry simmer to a rolling boil. Carefully break the eggs into the curry, starting from the sides of the pot. Reduce the heat and let the eggs cook for about three to five minutes before attempting to stir the curry. Add the tomato, coriander leaves and green chillies, simmer for another minute or two, then serve.

Source: The Star