Friday, 7 February 2014

Egg drop and prawns curry

For all the egg lovers, this surely is a delight. Pairing it with prawns is no less than a feast for me.

Very easy to make, few people can find removing the shells and deveining the prawns a tiresome job. But you can buy them from super markets and directly cook them. But make sure you add the prawns in the end since they are already pre-cooked. Defrost them before cooking and overcooking the prawns make them tough.

Prep time: 20 minutes
Cooking time: 10 minutes


Eggs: 4
Onions, chopped: 2 medium size
Green chilies, slit length wise: 2
Ginger garlic paste: 1 tsp
Tomatoes, chopped: 1 medium size
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp(suit your spice level)
Salt to taste
Prawns: 1 cup
Coriander leaves, chopped: 2 tbsp
Garam masala: 1 tsp
Oil: 1 tbsp

  1. Heat oil in a kadai and add onions, green chilies.
  2. Add ginger garlic paste when the onions turn golden brown and saute for a minute.
  3. Add tomatoes, turmeric powder, red chili powder, salt and saute.
  4. Add 1/2 cup water and lower the flame.
  5. Now crack the eggs and drop them in the kadai. Do not disturb them and cover with a lid.
  6. Add the prawns, garam masala and cook till all the water is absorbed.
  7. Garnish with chopped coriander leaves and serve with hot rice.
  • For people who are using the prawns for the first time, do remember to devein the prawns. Otherwise when you bite a prawn you will occasionally feel sandy.
  • How to remove prawn shells: Hold the prawns and first remove its head(shell part). Then middle part and lastly tail part shells. Now slightly slit the prawn with a knife on the curved part and remove the dark coloured vein with your hand.
  • You can even add boiled eggs for those who don't like dropped eggs.
Linking this recipe to Full scoops

Linking this recipe to Rafeeda

1 comment:

Full Scoops said...

Looks very delicious!

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