Recipe: Delicious Pondicherry Egg Curry

Recipe: Delicious Pondicherry Egg Curry Delicious, fresh and tasty.

Pondicherry Egg Curry. Pondicherry Style Egg Curry - Muthaiy curry. The coastal city of Pondicherry has been greatly influenced by the French as it was a French colony for a long time before independence. Pondicherry cuisine is primarily based on Tamil cuisine but with a lot of influence from the french.

So I changed some things around and added in a different array of spices (in particular curry powder, as the previous recipe didn't really taste very much like a curry—perhaps that.

Here is how you achieve that.

How to make the Egg curry.

You can have Pondicherry Egg Curry using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Pondicherry Egg Curry

1. You need 8 of boiled eggs + 1 egg.

2. Prepare 2 of onions chopped fine.

3. It’s 4 of green chillies.

4. You need 1 sprig of curry leaves.

5. You need 2 of tomatoes chopped fine.

6. Prepare 1 tbsp of ginger garlic paste.

7. Prepare 2 tsp of red chilli powder.

8. You need 1/2 tsp of turmeric powder.

9. It’s of Salt.

10. You need leaves of Fresh coriander.

11. Prepare 1 of Tbsp+ 2 Tbsp oil.

12. Prepare 1 tsp of fennel/ saunf.

13. Prepare 50 gms of cleaned prawns.

14. It’s 1 cup of thick coconut milk.

In a non stick pan, heat the oil, saute onions till brown.

Add chili powder, coriander powder, turmeric powder, cumin powder, saute well.

Add the tamarind extract and water.

Add coconut milk, adjust spice, add fennel powder.

Pondicherry Egg Curry step by step

1. Heat 1 tbsp oil in a Pan,add little turmeric and a spoon of pepper powder..,add the boiled eggs.. saute for a minute..set aside.

2. In the same Pan add 2 tbsp oil..add 1 tsp fennel/ saunf..Crush together the onion,green chillies and curry leaves..add to the pan and stir fry till onions turn translucent.now add the prawns..saute for a min…

3. Add the ginger garlic paste,red chilli powder,turmeric powder and saute till raw smell of the masala goes..Next coarsely puree the tomatoes and add to the masala..cook for a while..when it starts bubbling add the coconut milk,check seasoning,cover and cook for a couple of mins..

4. When the curry begins to boil add the raw egg, stir to mix well and get cooked.

5. Once the raw egg is set add the boiled eggs..cook for 2 mins…add juice of a lemon and sprinkle fresh coriander…

6. Egg curry is ready..Serve with hot steaming rice….

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Perfect egg curry recipe to be served with rice.

This recipe again is from my mom's newspaper cuttings dating many years back.

She likes to save recipes from magazines / papers that she finds interesting and keeps it for me.