Hyderabadi White Egg Kurma... with Fried Rice and Coriander + Minty + Raw Mango Panna
The credit for this curry goes to Atul Sikkand for the recipe of Hyderabadi Murgh Korma. I have however altered a few spices and prepared them with Eggs.
Hard boil 4 eggs, shell them and keep it ready.
Grind to a smooth paste : 1 Cup Curds (should not be sour), 1/4 Cup Ginger Paste, 5 tsp Garlic Paste, 1 cup Onions (chopped), 5-7 green chillies, ½ cup freshly grated coconut, ½ cup Cashews, 4 tblsp sesame seeds, ¼ tsp Nutmeg powder.
Heat ½ cup of ghee. When hot enough add in 6-7 green cardamons (Slit), 2-3 black cardamoms(Slit), 10 Cloves, 1" Stick Cinnamon, 1 Bay leaf, a few curry leaves, 5-6 green chillies slit lengthwise ( plus or minus depending on how spicy you want the curry) and fry for a few minutes.
Add in the ground masala and salt to taste and bring to a boil, lower the heat and add the hard boiled eggs. Let simmer for a good 5-10 minutes. Garnish with ½ cup of finely chopped coriander leaves.
Serve the Hyderabadi White Egg Kurma with Fried Rice or Parotta.
** For Ghee Rice Recipe please go to the link given below ….
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Thanks.