Fried Egg Masala

For Fried Egg

4 eggs, beaten
1 medium size onion
1 tbsp chopped curry leaves and coriander leaves

In a flat non stick pan, heat 2 tbsp oil, pour slowly the beaten eggs, and swirl the pan so that it coats the whole pan. Leave for about 3 to 4mins. Then slowly turn the egg mixture to the other side. After about 3 mins, close fire and leave to cool. Then fold and cut into an inch.

For the masala

1in cinnamon stick
3 cloves
2 cardamom
1 bay leaf
1 tsp cumin seeds
2 medium-size red onions, chopped
1 tbsp ginger garlic paste
1 large tomatoes, chopped
3 tbsp chopped spring onions

2 tbsp coconut cream/ cream/kara coconut milk
1 bunch coriander leaves, chopped
3 sprigs curry leaves
salt to taste

Dry powders
2 tsp chili powder
1 tsp Kashmiri chili powder (can buy from Indian shops)
1 tsp turmeric powder
1 tsp fennel powder
1 tsp cumin powder
2 tbsp chicken/meat curry powder
1/2 tsp garam masala(optional)

Heat a wok, and pour in 4 tbsp oil. Add in spices, and saute for a few seconds, followed by chopped onions, saute until slightly brown. Mix in ginger garlic paste and stir further until aromatic. Pust the ingredients to a side, and start adding in the dry powders one by one. Quickly stir the masalas in the wok, lower heat so that it doesn't burn. If masala too dried, sprinkle some water.Quickly mix in chopped tomatoes and some salt. Keep stirring. Close lid for a minute, then stir again. Pour in coconut cream, and some chopped coriander and curry leaves. Add in the cut egg strips and mix well. Adjust seasoning. Dish out and garnish with some curry leaves and chopped coriander leaves.


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