Popular Spicy Malaysian Golden Quail Egg Curry In Coconut Milk | Visu's Magical Kitchen

quail eggs

🥗Healthier: chicken eggs

💰Cheaper: duck eggs

Chicken eggs are more accessible and cost-effective.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sambal oelek

Fresh chilies can provide a healthier kick with less sodium.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Heat olive oil in a large skillet until hot.

Add sliced onions to the skillet and sauté until they become transparent and golden, about 10 minutes.

Add 2 spoons of salt to the onions to help them cook faster and stir well.

Add curry leaves to the onions and mix.

Chop and add the green chillies to the skillet, mixing well.

Add ginger garlic paste to the onions and mix thoroughly.

Add red chilli powder and turmeric to the skillet, mixing well and letting it cook for 1 minute.

Grind cumin seeds and coriander seeds using a mortar and pestle into a fine powder.

Add the ground coriander and cumin powder to the skillet and mix, letting it sauté for another minute.

Add water to the skillet and bring to a boil for 2-3 minutes.

Pour in the fresh coconut milk and mix well, watching for the color to change to golden.

Add the boiled quail eggs to the skillet and let the curry simmer for 5-7 minutes until the oil separates from the curry.

Turn off the stove and add freshly chopped coriander leaves as a garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens