Egg curry

I made kerala egg curry today. I skipped the curry leaves, used homemade pickled jalapenos instead of the green chiles, and used a 150 g package of creamed coconut mixed with water instead of the thin and thick coconut milk. At the end, I found it a touch bland so I stirred in some fish sauce and some lemon juice. It’s pretty good, although I think I’ll increase the spice amounts if I make it again.

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