Egg Pomfret

Ingredients:

1. Pomfret fish (500g, cleaned and cut into pieces)
2. Eggs (4, hard-boiled and peeled)
3. Onion (1 large, finely chopped)
4. Tomato (2 medium, chopped)
5. Ginger-garlic paste (1 tablespoon)
6. Green chilies (2-3, slit)
7. Turmeric powder (1/2 teaspoon)
8. Red chili powder (1 teaspoon)
9. Coriander powder (1 teaspoon)
10. Garam masala (1/2 teaspoon)
11. Curry leaves (a handful)
12. Fresh coriander leaves (for garnish)
13. Salt (to taste)
14. Oil (2-3 tablespoons)

Preparation Steps:

1. Heat oil in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Sauté until the raw aroma disappears.
3. Add chopped tomatoes and cook until they turn soft.
4. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.
5. Add curry leaves and salt. Cook the masala until the oil starts to separate.
6. Place the Pomfret fish pieces into the masala and gently coat them. Cook for a few minutes.
7. Cut the boiled eggs into halves and add them to the pan. Carefully mix to coat with the masala.
8. Add a little water if needed and simmer until the fish is cooked through.
9. Garnish with fresh coriander leaves.

Serve the Egg Pomfret Curry with rice or bread for a delicious and flavorful meal.