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Egg Curry with Shrimps 


Egg Curry with Shrimps 

Because it does not require a large number of ingredients to cook, egg curry is a meal that you can make for your family and friends at any time of the year, regardless of the season. The following recipe is for a non-vegetarian version of egg curry that includes shrimp. It is a delicious meal that you can eat with a simple chapati or even steamed rice! Cooked with shrimp, coconut milk, onions, tomatoes, tamarind paste, hard-boiled eggs, and a variety of spices, Shrimp and Egg Curry is a simple recipe for a main course that can be prepared in no time at all. This curry dish is perfect for gatherings with friends and relatives. We are confident that your guests will like it and will demand more of it. Give this simple dish a go, and then enjoy it with the people you care about.

Ingredients for Egg Curry with Shrimps
600-gram shrimp
75 ml of refined oil
 curry leaves
15-gram ginger paste
6 g red chili powder
coconut milk (250 mL)

pinches salt
4 egg
200 grams of minced onion
20-gram garlic paste
8 green chillies
2 tomato
2 tablespoons of tamarind paste

Preparation of Shrimp and Egg Curry

Put a sauce pan on a stovetop with a medium flame, add water and tamarind paste to the pan, and then bring the mixture to a boil. Turn the heat down to low and let it simmer until it has been reduced by a quarter.

After that, add chopped onions and curry leaves to oil that has been heated over medium-high heat in a skillet with a deep bottom and a nonstick coating. Sauté the ingredients until the color changes to a light golden brown, and then add the garlic-ginger paste, green chilies, and red chilli powder to the pan. Continue to sauté the ingredients until all of the moisture has been evaporated.

After that, add the tomatoes and stir-fry them until the oil begins to leave the edges of the pan. Make sure the tomatoes are sliced and the pulp has been removed. After that, put the shrimp in the pan and toss them for a minute while they are cooking. Take the pan off the heat and whisk in the coconut milk. Then, put the pan back on the heat and bring the mixture to a boil. (It is important to make sure that this does not come to a boil, since this would cause the coconut milk to curdle.)

Bring the shrimp to a boil in the coconut milk until the sauce has reached the desired consistency. Now, bring the curry that has been made to a boil and stir in the tamarind paste (it is recommended that you use tamarind pulp instead). After you have transferred the shrimp curry to a serving dish, top it with hard-boiled eggs that have been split in half and serve it over rice that has been steamed.

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