Egg drop curry with coconut milk is a flavorful curry with tomatoes, spices, and egg. This curry goes well with rice and chapati, easy and simple to minutes.
In a sauce pan heat oil, add fennel seeds, chopped onion and cook until the onion becomes soft.
Add turmeric powder, mix well and cook until the turmeric powder loses its raw smell.
Add ginger garlic paste, mix well and cook until the ginger garlic paste loses its raw smell.
Add chopped tomatoes, salt and cook until the tomatoes become soft and mushy.
Add red chili powder, coriander powder, salt, little amount of water and cook for 3 - 4 minutes until the curry becomes slightly thick. Keep stirring to avoid the tomatoes from getting burned.
Add coconut milk and bring the curry to a boil. Reduce the heat to low and crack open the eggs on the curry. Cover and cook over a low heat for 15 minutes or until the eggs get cooked thoroughly. Garnish with chopped coriander leaves and serve.