Egg curry (recipe)
| Egg curry (recipe) | |
|---|---|
| Name | Egg curry |
| Ingredients | Eggs • Coconut • Poppy seed • Cashews • Tomatoes • Red chili powder • Coriander powder • Fennel seed • Onion • Coriander leaves |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 112.1 |
| Fat | 6.8 |
| Protein | 7.6 |
| Carbohydrate | 5.5 |
| Fiber | 1.5 |
| Net carbohydrates | 4 |
| Sugar | 2 |
| Saturated fat | 1.9 |
| Cholesterol (mg) | 186 |
| Sodium | 102.7 |
| Servings | 6 |
| Reviewaggregate | |
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Time:
Prep Time in Hours and Mins:45M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Egg curry (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Egg curry (recipe) image(external)
Recipe instructions
- Grind coconut, poppy seeds, fennel seeds and cashewnuts to a fine paste and keep aside.
- Heat oil in a skillet.
- Add the chopped onion and saute.
- Once it is golden brown, add the ginger-garlic paste, the peeled and chopped tomato, red chilli powder, corriander powder and the ground paste.
- Add 1 big cup of water.
- Cook on low flame for 5 minutes.
- Break eggs into it.
- Cover.
- Allow to cook on low flame for 5 minutes.
- Turn each egg carefully and allow it to cook for another 5 minutes on low flame.
-
Garnish with corriander leaves and serve hot with hot rotis.
Food tags
Indian,, Beginner Cook, Stove Top, Easy
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Contributors: Prab R. Tumpati, MD
