RAJSHAHI EGG CURRY

Ingredients

• Egg, both side fried poach – 4
• Onion paste – 2 tsp
• Ginger-garlic paste – 1 tsp
• Tomato puree – ½ cup
• Green chillies – 3 to 4
• Dry red chilli – 1
• Bay leaf – 1
• Cinnamon stick – ½ inch
• Coconut milk – ½ cup
• Cashew nut paste – 1 tsp
• Garam masala powder – ½ tsp
• Rose water – 1 tsp
• Fresh cream – 1 tsp
• Salt – to taste
• Sugar – to taste
• Oil – as required

Method

Heat oil in a pan. Crack the egg on the pan in poach style and fry both side. Make it one by one and keep aside.

Heat some more oil. Add bay leaf, dry red chilli and cinnamon stick. Sauté it for 2 mins. Add onion paste and ginger garlic paste. Fry it till the masala leaves the pan. Now add the tomato puree and fry it for another 5 mins. Add salt, sugar, cashew nut paste and coconut milk. Add some warm water and cook it with covered lid for 10 mins. Add the fried poch and some more warm water. Add rose water and garam masala powder. Cook it for another 5mins. Add fresh cream and serve hot with naan / pulao.